Ikayaki

Whole grilled squid basted with soy sauce on a skewer, a quintessential Japanese festival street snack.

Ingredients

• 400g firm tofu
• 300g ramen noodles
• a handful of grated fresh ginger
• 1 1/2 tsp wasabi paste
• 2 tbsp toasted sesame oil
• 2 shiitake mushrooms, chopped
• a handful of fresh chives, chopped
• soy sauce, to taste
• 400ml chicken stock

Instructions

1. 1

   Prepare the soba noodles base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the firm tofu, shiitake mushrooms, minced garlic, and shichimi togarashi, mixing well so everything is evenly seasoned.

3. 3

   Heat toasted sesame oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the soba noodles until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the firm tofu mixture until cooked through and lightly charred at the edges, about 10 mins.

6. 6

   Assemble by layering the soba noodles with the filling, a spoonful of pickled ginger, and a scattering of chives.

7. 7

   Add a final touch of bonito flakes for extra flavor and texture.

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