Ikayaki

The "land of cherry blossoms" is famed for its street food Ikayaki because of its cheap price and convenience. Especially when the weather gets cold, enjoying a skewer of hot, fragrant squid will definitely be an effective way to dispel the cold weather.

The term “Ikayaki” refers to grilled squid dipped in soy sauce, so of course, the main ingredient of this dish is squid. Japanese people can use different types of ink with different sizes for processing. Usually, people will choose squid that is large in size and has thick but not tough meat. At the same time, it has a crispy, sweet taste that stimulates the taste buds.

Depending on each eatery, people can serve squid cut into small rings or whole pieces skewered. The squid's tentacles can be left alone or left alone, and sometimes they are even placed right in the center of the Ikayaki plate to highlight them. The cooked squid pieces will be eaten with soy sauce. Diners should also squeeze lemon on hot squid and can enjoy them with beer. This will add rich flavor to the dish.

There are two ways to make Ikayaki:

• Grilled on the grill: The squid pieces will be grilled on the grill for about 12-15 minutes. Be careful to turn the grill to avoid burning the squid and marinate so that the spices are absorbed evenly. Depending on the size of the squid, the baking time will be shorter or longer.
• Cook in a pan: Heat a pan with oil over medium heat. Put the squid in the pan for about 4-5 minutes and then turn it over occasionally. Then add the sauce and cook for another 1-2 minutes until the sauce has a thick consistency.