Ikadon: Japanese Squid Sashimi Rice Bowl with Creamy Yam
Experience the delightful harmony of tender squid sashimi, smooth grated yam, and fresh perilla leaves in this authentic Ikadon recipe.
I’ve prepared Ikadon (squid sashimi rice bowl) for my wife! The chewy squid sashimi, paired with the soothing yam and rich egg yolk, creates an incredibly savory and delicious dish. Curious about the vibrant cooking process and my wife’s taste test? Watch the video below!
Main Ingredients
- 1 live squid
- 1 bowl of cooked rice
- 3 perilla leaves (or shiso leaves)
- 150g Japanese yam (nagaimo or yamaimo)
- 1 egg yolk
- 5g shredded nori (seaweed) or nori flakes
Cooking Instructions
Step 1
Carefully separate the head from the body of the fresh live squid using a knife. The quality of the squid is key to the success of this dish, so choose a very fresh one.
Step 2
On the squid’s body, use a knife or scissors to cut along the inside and spread it open, as shown in the picture. This makes cleaning much easier.
Step 3
Grasp the transparent quill (pen) and internal organs inside the squid’s body. Gently pull them out from bottom to top. After removing the innards, rinse the squid body and tentacles under cold running water for cleanliness.
Step 4
Remove the outer skin of the squid. Usually, you can easily peel it off by holding the edge and gently pulling. If the skin is difficult to remove, you can lightly scrape it with the tip of a knife or rub it with coarse salt to help loosen it.
Step 5
Pat the skinned squid body thoroughly dry with paper towels. Once dry, slice the body into bite-sized pieces, about 1cm wide, to prepare the sashimi.
Step 6
Peel the Japanese yam and rinse it. Grate it finely using a grater until smooth. Grating by hand usually provides a better texture than using a blender.
Step 7
In a small bowl, combine 2 Tbsp soy sauce, 1/4 Tbsp mirin, and 1/4 Tbsp oyster sauce. Stir well to create the delicious Ikadon sauce, which will add a wonderful umami flavor to the rice bowl.
Step 8
Wash the perilla (or shiso) leaves and pat them dry. Stack them neatly and thinly slice them into fine shreds. Thinly sliced leaves will look more appealing and be easier to eat.
Step 9
Add the toasted sesame seeds to a bowl of warm cooked rice. Gently mix with a spatula, being careful not to mash the rice grains. The sesame seeds will add a nutty aroma and flavor.
Step 10
Serve the seasoned rice in a nice bowl. Evenly spread the grated yam over the rice. The creamy texture of the yam will complement the rice and squid wonderfully.
Step 11
Arrange the prepared squid sashimi attractively on top of the grated yam. The chewy texture and freshness of the squid are the stars of this dish, so present it beautifully.
Step 12
Carefully place the fresh egg yolk in the center of the bowl. Its richness will enhance the overall flavor profile. Garnish with the thinly sliced perilla leaves and shredded nori around the yolk.
Step 13
Finally, drizzle the prepared Ikadon sauce generously over the entire bowl. Your delicious Ikadon is now complete! Enjoy immediately.
