Mix all ○ ingredients for the macerating sauce.
Simmer ◎ ingredients for the sauce.
Remove guts and suckers. Make about 4 cuts on the top and bottom, then soak in the macerating sauce. Chill in the fridge for 30 minutes or more.
Cook both sides on a fish grill. Serve with the ◎ sauce and shichimi spice to serve.
Story Behind this Recipe
I love ikayaki, but it's expensive to buy, so, I decided to make it at home.
The key to making plump ikayaki is to grill on a . You could also cook the tentacles by marinating them overnight then sautéing on a frying pan, you don't need sauce because the flavor will be really soaked in.