Ika Menchi (Coarse Squid and Vegetable Fritters)
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 5 servings
- Ingredients
- 9
About this dish
Bound only with flour and no breadcrumbs, the squid and vegetable mixture fries to a browned, crisp outside while the knife-chopped tentacles stay springy inside.
Read more
The dish comes from the Tsugaru region of Aomori and is said to have started in the postwar years as a way to use squid legs left over from sashimi along with vegetable trimmings, and it is still everyday food at markets and prepared-food counters.
Ingredients
Instructions
- 1
Separate the squid body and tentacles, remove the innards, eyes, and beak, rinse, and pat dry.
Cut the body and fins into pieces and pulse briefly until small pieces remain; coarsely chop the tentacles by knife.
- 2
Finely chop the carrot, microwave it for 1 minute, and cool.
Chop the cabbage somewhat coarsely into 5 mm pieces and finely chop the onion.
- 3
Combine the squid, carrot, cabbage, and onion with the salt and pepper.
Add the flour in portions until the mixture holds its shape rather than flowing when pressed. Divide into 10 and shape into flat patties with lightly oiled hands.
- 4
Heat the frying oil to 170°C in a deep pot.
Pierce each shishito so trapped steam cannot burst it, dry the surfaces completely, fry them briefly first, and drain.
- 5
Fry the squid patties in batches in the same oil without crowding.
Turn them until evenly brown and crisp outside and the squid is opaque with a center temperature of at least 63°C.
- 6
Drain the finished ika menchi thoroughly on a rack or paper.
Plate two patties and two shishito peppers per person and serve immediately while the exterior is crisp.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
柴田学園大学短期大学部 北山 育子氏 · Checked: 2026-08-11
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