Ikayaki Savory Squid Pancakes
Squid pressed between the grills to make thin "ikayaki" is a specialty of Osaka's yatai. But it will be plump and soft if you cook it in the frying pan at home.
Photographed by Hideo Sawai
Calorie count is for a piece.
Ingredients (Makes 4)
- 1 squid
- 100 g flour
- 200 ml water
- 4 eggs
- Okonomiyaki sauce, as desired
- Aonori flakes, as desired
- Vegetable oil
- Soy sauce
Pull the tentacles out of the tube of the squid, and remove the innards and cartilage from inside. Cut the tentacles below the eyes. Wash and dry the squid tube and tentacles. Cut the tube into rings, and cut the tentacles off to separate them.
Make the [batter]: In a bowl, combine the flour with 200 ml of water, and stir with a whisk until smooth.
Heat a small amount of vegetable oil in a frying pan, then add 1/4 of the squid. Sprinkle with a pinch of salt, then pour on a ladle's worth of the [batter]. Crack open an egg over top.
When the bottom begins to brown, turn over and press with a turner to break the egg yolk. Add a small amount of soy sauce and spread across the top surface, then turn over again. Top as desired with okonomiyaki sauce, aonori flakes, and/or other toppings. Repeat to make 3 more.