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Ikayaki — traditional dish from Osaka, Japan
Snack Fish & Seafood

Food Flavour DNA

Nutritional Values

🔥250kcal
💪45gProtein
🌾15gCarbs
🥑4gFat
🌿1gFibre
⚖️250 gServing

* Per serving · 250 g. May vary.

Allergens

🌾 Gluten 🫘 Soy

Ikayaki

How to order / say it
Say it いか焼き — [ee-ka-yah-key]
Order I'd like the ikayaki, please.
Locally いか焼きをお願いします。
Say locally

Grilled or fried squid often seasoned with soy sauce.

Why try it?

Ikayaki captures the savory and smoky flavors cherished in Osaka street markets. Its simple but bold taste offers insight into the region's fondness for grilled seafood delights.

How it tastes

Chargrilled squid provides a chewy texture, enriched by soy sauce that imparts a salty and slightly sweet glaze. The aroma is smokey, bringing a delectable taste of the open flame.

Origin & History — first documented: 1950

Emerging as a popular snack post-World War II, Ikayaki became synonymous with Japanese festival food. Its simplicity and low cost made it accessible to families, evolving into a nostalgic favorite across generations.

Recipe

Ingredients

  • 🦐 300 g squid
  • 🥣 3 tbsp soy sauce
  • 🍷 1 tbsp mirin
  • 🍯 1 tbsp sugar
  • 🧂 1 tsp ginger
  • 🫒 2 tbsp vegetable oil

Method

  1. 1 Clean and score the squid for even cooking.
  2. 2 Marinate in soy sauce, mirin, sugar, and ginger.
  3. 3 Heat oil on a grill and cook the squid, basting frequently.
  4. 4 Serve immediately with optional lemon.

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All Asia recipes — Japan — Osaka — Ikayaki
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