I made it because I had lots of squid tentacles and Japanese leek!The tip to make it good is to brown both sides of the batter by pressing it down against the pan. Recipe by Michan

If you visit Japan you should try ikayaki. Ikayaki is a popular, no frills Japanese street food which is usually served on sticks so that they can be eaten on the go and enjoyed with a cold beer. The squid is grilled until tender and drizzled with a combination of soy sauce and other Japanese condiments. Your visit is not complete if you have not try this Japanese street food.

I saw this on TV once, so I tried to make it from memory. There aren't many ingredients, so it's rather easy. It's good if you're watching your blood sugar or weight because it doesn't call for flour.To really make it delicious and fragrant, be sure to press on it with the spatula real well.If you try to flip it diagonally, the eggs will break, so try to flip it straight. It will take a bit of time to get it right, but it's worth it.If you have a large frying pan, it will be hard to flip it over, so a smaller pan would be better. Recipe by yumihaango

These are the ika-yaki sold at a certain department store, and occasionally at food stalls during summer festivals... I found out just recently that this is only sold in the Kansai area. In other regions, 'ika-yaki' means a whole grilled squid! I sometimes get a strong urge for Kansai style ika-yaki, but they don't sell it where I live, so I tried making it.I think at that certain department store they use iriko (dried sardine) dashi stock... but most Kansai people don't use that, so regular dashi should be fine.The key is to press down hard on the pancakes as you cook them.You can make these with just cake flour, but I added some bread flour too for a more chewy texture. For 3 20 cm [7.9 in] pancakes. Recipe by estrela

I aimed to make yakisoba like the ones served at yatai (outdoor food stalls) that aren't wet and sticky.If you make yakisoba in this way, it will be delicious even without the squid. I always freeze noodles, so I start by microwaving them for 3 minutes and then go on to Step 1. If the noodles won't separate, warm them up a bit in the microwave. The key to this recipe is to pan fry the noodles well. Recipe by Demingo

When we had a company party at an izakaya we frequent, we ordered this dish. I tried recreating it at home. The shichimi makes it spicier and more delicious.For the marinating sauce, simmer to 1/3 of the original amount of liquid and cool. If you mix the veggies while the sauce is hot, the lettuce will wilt too much. Put the fried squid quickly into the sauce. Don't worry about draining the oil, it's better that way. Recipe by Pyo pyo

A friend of my mother's taught me this recipe. Apparently it's a standard item at izakaya.Avoid overcooking the squid! If you do, it'll become hard and dry. Turn off the heat when you think it's cooked through! You can add ponzu sauce after turning off the heat.If there's a lot of liquid in the pan, remove the squid, simmer down the liquid, and pour over the squid. Recipe by Haranouenoponyoponyo

My husband like squid, so I served it with a teriyaki glaze.If you stir fry the squid for too long, it will become tough, so once it's done take it out of the pan. Recipe by kojyu

I learned it from my mother.Don't overcook the squid. For 2 servings. Recipe by xxprsxx

This is an easy grilled squid recipe that is a perfect meal with the family especially during summer. It can be paired with freshly cooked steamed rice together with an ice-cold beverage. If you have no access to a charcoal grill, you can use stove-top grill pans that are widely available. However, I suggest that you pick a cast-iron one since it can handle high heat close to a charcoal grill.Video: https://youtu.be/T3r8-PlrHWkRecipe by: HomebasedChef

Usually, the squid used for stuffed squid is tough. I thought it would be so much better if the meat was tender, so I challenged myself to achieve this. I cooked it simply using Mrs. Adachi's (a recipe blogger and writer) teriyaki sauce, which was shown on TV the other day. It's a bit sweet, so if you don't like sweet sauces, you can omit the sugar for a savory sauce.Usually, rice stuffed squid is made with a small portion of mochi rice... but in this recipe, I just used already cooked rice to keep things simple. The squid is not simmered, but is finished quickly over high heat, which means the squid remains tender. If you simmer squid for a long time, it'll turn tough. If you mix the sauce into the rice that's stuffed in the squid, it'll become pretty sweet. If you prefer it less sweet, use plain rice for the stuffing instead. Recipe by Mekamahao

I recreated a dish I had eaten a long time ago.I wrote "1 serving" in the recipe but it's a modest amount.Adjust the amount of seasoning according to how much squid you have. Recipe by Hokkori-no