📝 About This Recipe
A staple of Japanese home cooking and 'Teishoku' set meals, Ika-fry transforms humble squid into a masterpiece of texture. Unlike rubbery calamari, this dish features tender, succulent squid encased in a shatteringly crisp shell of airy panko breadcrumbs. It is a perfect balance of oceanic sweetness and savory crunch, traditionally served with a zesty tonkatsu sauce and a mountain of shredded cabbage.
🥗 Ingredients
Main Ingredients
- 500 grams Fresh Squid (Calamari) (cleaned, tubes and tentacles)
- 1 tablespoon Sake (Japanese Rice Wine) (to neutralize any fishy aroma)
- 1/2 teaspoon Salt (fine sea salt)
- 1/4 teaspoon White Pepper (ground)
The Breading Station
- 1/2 cup All-purpose Flour (for dredging)
- 2 Large Eggs (beaten well)
- 1 teaspoon Vegetable Oil (added to the egg for better adhesion)
- 2 cups Panko Breadcrumbs (Japanese-style coarse crumbs)
Frying and Serving
- 3 cups Neutral Oil (Vegetable, canola, or rice bran oil)
- 1/4 head Green Cabbage (finely shredded and chilled in ice water)
- 1 Lemon (cut into wedges)
- 4 tablespoons Tonkatsu Sauce (for dipping)
- 2 tablespoons Japanese Mayonnaise (Kewpie) (optional garnish)
👨🍳 Instructions
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1
Prepare the squid by slicing the tubes into rings about 1.5cm (1/2 inch) wide. If using tentacles, cut them into bite-sized pairs.
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2
Crucial Step: Use a sharp knife to make shallow, tiny decorative slits (cross-hatch pattern) on the outside of the squid rings. This prevents the squid from curling and helps the breading stick.
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3
Pat the squid pieces extremely dry with paper towels. Moisture is the enemy of a crispy fry.
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4
In a bowl, toss the squid with sake, salt, and white pepper. Let it marinate for 10 minutes, then pat dry once more to remove excess liquid.
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5
Set up your breading station in three shallow bowls: 1) Flour, 2) Beaten eggs mixed with 1 tsp oil, 3) Panko breadcrumbs.
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6
Dredge a piece of squid in the flour, shaking off all excess. It should have a very thin, translucent coating.
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7
Dip the floured squid into the egg wash, ensuring it is completely submerged.
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8
Place the squid into the panko. Use your dry hand to press the crumbs firmly onto the squid so they adhere well. Repeat for all pieces.
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9
Heat the neutral oil in a deep pot or wok to 170°C-180°C (340°F-350°F). Test by dropping a panko crumb; it should sizzle and rise immediately.
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10
Carefully slide 4-5 pieces of squid into the oil. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasiness.
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11
Fry for 60 to 90 seconds. Squid cooks very fast! Remove them as soon as the panko turns a beautiful golden brown.
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12
Drain the fried squid on a wire rack or paper towels for 1 minute to allow the steam to escape without softening the crust.
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13
Drain the shredded cabbage thoroughly and pile it high on serving plates.
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14
Arrange the hot Ika-fry next to the cabbage. Serve immediately with a side of tonkatsu sauce and a lemon wedge.
💡 Chef's Tips
Always pat the squid dry multiple times; any surface moisture will cause the breading to separate during frying. Avoid overcooking! Squid becomes rubbery if fried for more than 2 minutes. Adding a teaspoon of oil to the egg wash acts as a 'glue' that helps the panko stay attached to the smooth surface of the squid. If you prefer a thicker crust, you can do a double-dredge (flour-egg-flour-egg-panko), though the single layer is more traditional. For the best texture, use fresh panko rather than the fine, sandy breadcrumbs found in standard grocery aisles.
🍽️ Serving Suggestions
Serve as part of a traditional Teishoku with steamed white rice and miso soup. Pair with a cold Japanese lager or a crisp glass of dry Sake to cut through the richness. Mix the Tonkatsu sauce with a little hot Japanese mustard (Karashi) for an extra kick. Use the leftovers (if any!) inside a toasted sandwich with shredded cabbage and tartar sauce. Serve alongside a side of Japanese potato salad for a comforting, textural contrast.