Recipe Details

Aburi Ika
Courtesy of

Aburi Ika

Recipe developed for CanolaInfo by Chef Ken Tominaga, Hana Japanese Restaurant

  • Servings: 4


4 oz Squid
1 tbsp Low-Sodium Soy Sauce
2 tbsp Canola Oil
Ebi Oil
2 lb Shrimp shells cooked
2 cp Canola Oil
Macha Tea Salt
1 tbsp Macha Tea
1/4 cp Kosher Salt


Clean squid and remove skin. Cut into thin strips.

In bowl, mix soy sauce and canola oil. Add squid and toss.

On grill over medium-high heat, lightly sear outside of squid, about 30 seconds-1 minute. Do not overcook as it can become chewy. 

To serve, arrange squid on plate, drizzle with Ebi Oil and Macha Tea Salt for seasoning.

For Ebi Oil

In large pot over medium heat, add shrimp shells and canola oil. Heat slowly 30 minutes.

Strain through cheesecloth-lined fine sieve. Cool and refrigerate up to 2 days.

For Macha Tea

In small bowl, mix macha tea and salt.