Ika Sansai recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Meiji Japanese Cuisine›Ika Sansai Recipe

Ika Sansai Recipe

Inspired by Meiji Japanese Cuisine
Time30m
Serves4

Make Ika Sansai Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

Sauce Ingredients

Method

Preparation of Ingredients

  1. 1

    Prepare the Squid

    Clean the squid by removing the innards and the skin. Rinse under cold water and cut into rings.

  2. 2

    Prep the Vegetables

    Julienne the bamboo shoots and carrot. Slice the shimeji mushrooms and set aside. Rinse the edamame thoroughly if using frozen.

Cooking the Dish

  1. 3

    Cook the Squid

    In a non-stick pan, heat a tablespoon of sesame oil over medium-high heat. Add the squid rings and sauté for 2-3 minutes until they turn opaque. Remove from the pan and set aside.

  2. 4

    Stir-Fry the Vegetables

    In the same pan, add another tablespoon of sesame oil. Add the julienned bamboo shoots, carrot, and shimeji mushrooms. Stir-fry for about 4-5 minutes until tender.

  3. 5

    Add Edamame

    Add the shelled edamame to the pan and stir-fry for an additional 2 minutes until heated through.

  4. 6

    Prepare the Sauce

    In a small bowl, mix together soy sauce, mirin, rice vinegar, sugar, minced garlic, and minced ginger.

  5. 7

    Combine Everything

    Return the cooked squid to the pan. Pour the sauce over the stir-fried vegetables and squid. Toss everything together to ensure even coating. Cook for another 1-2 minutes.

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