Ikayaki

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Ikayaki

Ikayaki (pronounced ee-kah-yah-kee) is a popular street food in Japan, particularly in the Kansai region. The term is derived from the Japanese words "ika" (squid) and "yaki" (grilled or cooked).

Etymology

The term "Ikayaki" is a combination of two Japanese words: "Ika" which means squid and "Yaki" which means to grill or to cook. The term is used to describe a dish where the squid is grilled or cooked, often on a skewer.

Description

Ikayaki is a dish that primarily consists of a whole or part of a squid, which is grilled or pan-fried. It is often served on a skewer and is a common sight at many Japanese festivals and street food stalls. The squid is typically seasoned with a sweet and savory sauce, similar to teriyaki sauce, before being grilled.

Preparation

The preparation of Ikayaki begins with cleaning the squid and removing its internal organs. The squid is then skewered and grilled over high heat. It is often basted with a sauce made from soy sauce, mirin, and sugar during the grilling process. Once the squid is cooked, it is typically served with a side of pickled ginger and mayonnaise.

Related Terms

  • Squid: A sea creature that is the main ingredient in Ikayaki.
  • Teriyaki: A cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar.
  • Mirin: A type of rice wine similar to sake, but with a lower alcohol content and higher sugar content. It is an essential condiment used in Japanese cuisine.
  • Yakitori: A Japanese type of skewered chicken, similar in preparation to Ikayaki.

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