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

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

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. For 2 servings. Recipe by Kyoku

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

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

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

This is a method to prepare fresh squid shiokara style.By drying the squid overnight, the appropriate amount of liquid evaporates, and results in a rich shiokara taste. I added red chili pepper for spice and kombu for umami flavor. Recipe by Cooking S Papa

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

This is also a good side dish in summer. You can exchange the squid for your favorite seafood like shrimp, scallop, salmon... It's important to drain the vegetables well and it's also good cold. Enjoy to your taste!

I ate this for the first time the other day, but apparently it's a pretty famous dish at a certain Japanese restaurant franchise called "Bikkuri Donkey."It tastes very similar to the flavor of the squid popo bake I make at home, so I tried recreating it while I still could recall the flavor. It came out pretty well.Apparently Bikkuri Donkey got it's start in the city of Morioka in Iwate prefecture.I used sashimi squid. This makes things easier when boiling. If you don't have a proper heat-resistant dish, aluminum foil should also work. You have to use the Kewpie brand for the mayonnaise (Ajinomoto brand melts when it bakes). For 2 servings. Recipe by La Land

I really like to eat ika sōmen with egg yolk and soy sauce, and it was even more delicious when I mixed in gochujang and sesame oil.Although this depends on the amount of ika sōmen, taste it first after adding 1/2 teaspoon of sauce and mixing the egg yolks. If the flavor isn't strong enough, add some more sauce.If you're using 1 pack of store-bought ika sōmen, I think 1/2 teaspoon is enough. For 2 servings. Recipe by Totono mama chan

For my recent companion who likes Japanese flavors:* Squid Daikon* Burdock root (gobo), carrots, and green beans wrapped in chicken tenders and fried* Tamagoyaki (pan-fried rolled egg) with mentaiko (spiced roe) and green onion* Simmered arame-type kelp* Rice with black bean and mixed grains* Takuan (pickled daikon radish)Boil the daikon until it's soft.First bring the simmering sauce's flavoring ingredients to a strong boil before adding adding the squid.Don't overcook the squid; it gets hard.The broth will be squid scented.Add the water to the sauce, and then let the daikon absorb all the flavors as it simmers in the squid-scented sauce.The squid is added back in to simmer again at the end, so the squid and the daikon are both tender. Recipe by pegupepepe