Ika Stick Recipe

Prepare squid and fish

Pat squid and white fish dry with paper towel. Cut squid mantle into 1–2 cm pieces and reserve tentacles. Roughly chop white fish into chunks. Keep everything well chilled.

Pulse and grind

In a food processor, pulse the squid pieces and tentacles until they break down into a coarse paste. Add the white fish chunks and pulse until mixture becomes smoother and slightly sticky. Scrape down sides as needed (about 1–2 minutes of pulsing).

Emulsify

With the processor running, add egg white and ice water in a slow stream. Add salt, sugar, mirin, and white pepper. Process until the mixture becomes a glossy, slightly elastic paste that holds together when pinched (about 1–2 minutes).

Bind and chill

Transfer paste to a bowl and stir in cornstarch thoroughly to incorporate. Cover and refrigerate 20–30 minutes to firm slightly—this makes shaping easier.

Form sticks

Divide the chilled fishcake paste into 8 equal portions (about 62–65 g each). With lightly oiled hands, roll each portion into a 10–12 cm long cylinder about 2–3 cm thick, shaped like a thick stick. Place on a lined tray while preparing coatings.

Set up dredging station

Place flour in a shallow dish. Beat eggs in a second shallow bowl. In a third dish combine panko with the optional nori powder and a pinch of the finishing salt.

Coat sticks

Lightly dust each fishcake stick with flour, shaking off excess. Dip into beaten eggs, then press and roll into panko to coat completely. For a very crisp crust, double-coat: dip back into egg then into panko again. Place coated sticks on a rack and refrigerate 10 minutes to help coating adhere.

Heat oil

Heat vegetable oil in a deep pot or fryer to 170–175°C (340–350°F). Use enough oil for at least half-submerging the sticks or deep enough to deep-fry safely.

Fry in batches

Fry the coated ika sticks in batches (don’t overcrowd) for 3–4 minutes, turning occasionally, until golden brown and crisp. Internal fishcake should be fully cooked and firm (temperature about 70–75°C if measured).

Drain and season

Using a slotted spoon, transfer fried sticks to a paper towel–lined tray or wire rack. Immediately sprinkle lightly with the remaining salt while hot.

Arrange ika sticks on a platter with lemon wedges and shredded cabbage if using. Serve hot with tonkatsu or Kewpie mayonnaise for dipping. Squeeze lemon over sticks just before eating for brightness.