📝 About This Recipe
A staple of Japanese 'Izakaya' culture, Ika Butter is a masterclass in balancing coastal freshness with rich, savory comfort. This dish features tender rings of squid flash-seared in a high-heat wok, then glazed in a luxurious emulsion of melted cultured butter and umami-rich Shoyu. The result is a smoky, golden-brown delicacy that captures the essence of Japanese coastal soul food.
🥗 Ingredients
The Seafood
- 500 grams Fresh Squid (Calamari) (cleaned, bodies cut into 1cm rings, tentacles left whole)
- 1 tablespoon Sake (Japanese Rice Wine) (to pre-marinate and remove fishiness)
The Aromatics
- 3 cloves Garlic (thinly sliced into chips)
- 1 teaspoon Fresh Ginger (finely grated)
- 1 tablespoon Neutral Oil (grapeseed or vegetable oil)
The Sauce and Glaze
- 30 grams Unsalted Butter (cold, cut into small cubes)
- 1.5 tablespoons Japanese Soy Sauce (Shoyu) (use a high-quality brand like Kikkoman or Yamasa)
- 1 tablespoon Mirin (for a hint of sweetness and shine)
- 1/4 teaspoon Black Pepper (freshly cracked)
Vegetables and Garnish
- 100 grams Asparagus or Snap Peas (trimmed and cut into 2-inch pieces)
- 2 stalks Green Onions (finely chopped)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder for heat)
- 1 piece Lemon Wedge (for serving)
👨🍳 Instructions
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1
Pat the cleaned squid rings and tentacles thoroughly dry with paper towels; moisture is the enemy of a good sear.
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2
In a medium bowl, toss the squid with 1 tablespoon of sake and a pinch of salt. Let it sit for 5 minutes, then drain and pat dry once more.
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3
Whisk the soy sauce and mirin together in a small ramekin and set aside near your stove.
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4
Heat a wok or large heavy-bottomed skillet over medium-high heat. Add the neutral oil and swirl to coat the surface.
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5
Add the garlic slices to the oil. Fry until they are golden and fragrant (about 1 minute), then remove them with a slotted spoon and set aside as a garnish.
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6
Increase the heat to high. Add the asparagus or snap peas to the pan and stir-fry for 2 minutes until bright green and slightly charred.
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7
Push the vegetables to the side of the pan and add the squid in a single layer. Let it sear undisturbed for 45-60 seconds to develop color.
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8
Add the grated ginger and toss the squid and vegetables together rapidly for another 30 seconds.
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9
Pour the soy-mirin mixture around the edges of the pan so it sizzles and reduces slightly before hitting the ingredients.
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10
Immediately add the cold butter cubes. Toss everything vigorously as the butter melts and emulsifies with the soy sauce to create a glossy glaze.
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11
Season with freshly cracked black pepper and remove from heat immediately to prevent the squid from becoming rubbery.
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12
Transfer to a pre-warmed serving plate. Garnish with the reserved crispy garlic chips, chopped green onions, and a sprinkle of Shichimi Togarashi.
💡 Chef's Tips
Always use high heat and work quickly; squid only needs about 2 minutes total to stay tender. If you can't find fresh squid, frozen calamari works well—just ensure it is fully thawed and extremely dry before cooking. Using cold butter at the very end is a French-inspired technique (monter au beurre) that creates a thicker, creamier sauce than melted butter. Do not over-salt the dish early on, as soy sauce and butter (if using salted) provide significant sodium. If you like a smokier flavor, use a kitchen torch to lightly char the squid just before serving.
🍽️ Serving Suggestions
Serve alongside a bowl of steaming hot Japanese short-grain white rice to soak up the butter sauce. Pair with a cold, crisp Japanese lager or a dry Ginjo sake to cut through the richness of the butter. Include a side of 'Kyuri Asazuke' (lightly pickled cucumbers) for a refreshing acidic contrast. Add a dollop of Japanese mayonnaise on the side for an extra indulgent Izakaya-style experience.