Method
- Remove arms, innards and cartilage; rinse the tube whole and pat dry. Score the mantle lightly on the diagonal to stop it curling.
- Coat mantle and arms with sake and salt and rest 5 minutes.
- Grill or pan-fry over medium heat until browned on both sides and hot through the thickest part (about 3–4 minutes a side).
- Slice into rings and serve with lemon.
TipIt is done when opaque and hot all the way through; beyond that it toughens.
Variations
- Soy-mirin glazeBrush with equal parts soy and mirin just before it is done.
- Grilled with its own liverMix the fresh liver with soy sauce, brush it on and cook through completely.
- Buttered armsSauté the arms in butter for a second small plate.
Yamaguchi Ika Club, The Ika Kitchen — yamaguchifishing.com/ikabu/en/