Yamaguchi Ika Club
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YAMAGUCHI FISHING JOURNAL

03THE IKA KITCHEN

Breaded cuttlefish

Crisp outside, tender inside. Scoring the thick flesh is the secret.

Deep-fry 25min, approximate 2 servings Good withGolden cuttlefishKisslip cuttlefishBigfin reef squid

Method

  1. Score both sides in a shallow crosshatch, cut into 1cm strips, pat dry and season.
  2. Coat in flour, beaten egg and panko.
  3. Fry at 170°C for 2–3 minutes until golden and cooked through.

TipCuttlefish is thick and dense; crosshatching makes it easy to bite and keeps it flat.

Variations

  • Tartar sauceChopped boiled egg, onion and mayonnaise.
  • Fried armsBread and fry the arms the same way.
  • Egg-topped rice bowlSimmer onion in dashi, add the fried cuttlefish and set with egg over rice.
More recipes

Yamaguchi Ika Club, The Ika Kitchen — yamaguchifishing.com/ikabu/en/

More from the kitchen

Sauté 15min Squid & broccoli with soy butter A quick skillet of squid and broccoli with fragrant soy butter. Bigfin reef squidKisslip cuttlefishGolden cuttlefish Ingredients & steps Simmer 35min Ginger-simmered squid & daikon Tender daikon in a ginger-soy broth, made for a bowl of rice. Spear squidKisslip cuttlefish Ingredients & steps Pasta 25min Garlic & tomato squid pasta A weekend pasta that works with properly thawed frozen squid, too. Golden cuttlefishKisslip cuttlefishSwordtip squid Ingredients & steps