Yamaguchi Ika Club
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03THE IKA KITCHEN

Japanese-style fried cuttlefish (karaage)

Big, thick kisslip cuttlefish is perfect for karaage—great in lunch boxes too.

Deep-fry 25min, approximate 2 servings Good withKisslip cuttlefishGolden cuttlefishBigfin reef squid

Method

  1. Skin the body, score it lightly in a crosshatch and cut into bite-size pieces about 1cm thick.
  2. Marinate 10 minutes in soy, sake, ginger and garlic.
  3. Drain and dust with potato starch.
  4. Fry at 170°C for 2–3 minutes until cooked through. Watch for spattering.

TipCut the large body to an even thickness so it cooks evenly; drying it well reduces spatter.

Variations

  • Salt karaageSeason with salt and sake instead of soy; serve with lemon.
  • Tatsuta-ageUse more starch for a pale, extra-crisp crust.
  • Sweet-and-sourToss the fried pieces in a vinegar, sugar and ketchup glaze.
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