Ika Sansai Recipe

This is the first time I’m sharing a Japanese dish or salad here in my blog, I made this Ika Sansai recipe last Saturday, inspired by a friend of mine who loves Japanese dishes.

Some of the ingredients were completely new to me, so it was a bit of a challenge, like squid. I had never used squid before, It’s just not available where I live, and I never really thought about trying it. But I am already familiar with baby octopus, which I’ve used before to make Baby Octopus and Tomato Spaghetti.

I also had never used bamboo shoots before, which I ordered from Amazon. And then there was fernbrake (warabi), another new one for me. So I really felt like a beginner making this Ika Sansai recipe. But honestly, the results weren’t bad at all. I actually liked it!

My wife didn’t enjoy it much, and of course, the kids didn’t touch it at all since they hate seafood dishes. So I knew right away that Ika Sansai wasn’t for them. Still, it was a fun experience, and I really enjoyed trying something new.

Ingredients

• 1 cup cooked squid, sliced into thin rings
• ½ cup bamboo shoots, julienned
• ½ cup carrots, thinly sliced
• ½ cup fernbrake (warabi)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• ½ teaspoon grated ginger
• 1 teaspoon toasted sesame seeds

How to Make Ika Sansai?

Step 1:

If the squid is raw, you should boil it for 1–2 minutes. Let it cool, then cut it into rings. If it’s already cooked, just slice it.

Step 2:

Soak the dried veggies in warm water, then rinse them. Peel and cut the carrots. Cut the bamboo shoots into small sticks. Everything should be easy to chew.

Step 3:

In a small bowl, mix soy sauce, vinegar, sesame oil, sugar, and a little ginger. Stir until the sugar melts. You can add bit of chili if you want.

Step 4:

Put the squid and veggies in a big bowl. Pour the sauce on top and stir very well. Let it rest in the fridge for 15–30 minutes.

Step 5:

Sprinkle sesame seeds on top. And enjoy.

Kitchen Equipment Needed

• Cutting board
• Sharp knife
• Mixing bowls (small and large)
• Saucepan (if cooking squid or blanching vegetables)
• Measuring spoons
• Spoon for mixing

What to Serve with Ika Sansai?

You can enjoy your Ika Sansai with a bowl of steamed white rice, as my wife did, even though she doesn’t like the whole meal. Also, pickled vegetables (tsukemono) will add a nice crunch to the meal. I also enjoyed it with some buttery garlic mushrooms on the side, as it made the meal more enjoyable for me.

FAQ

What is Ika Sansai made of?

Ika Sansai is made of squid and mountain vegetables like bamboo shoots, carrots, and fernbrake, all mixed in a marinade.

How does Ika Sansai taste?

It tastes sweet, salty, and a little tangy. Also, it looks colorful and shiny.

Where can I buy ingredients for Ika Sansai?

You can find most ingredients at an Asian market or Japanese grocery store.

Can I use canned squid?

Yes.

Can I make this dish spicy?

Yes.

How long can Ika Sansai be stored?

Keep it in a sealed container in the fridge for up to 4 days.

Can I freeze Ika Sansai?

It’s not recommended.

Is Ika Sansai served hot or cold?

It’s usually served cold, like any salad.

Can I use other seafood instead of squid?

Sure.

What kind of rice goes well with this?

Short-grain Japanese rice or sushi rice tastes best with Ika Sansai.

How can I make it sweeter?

Just add more sugar.

I hope you enjoyed learning about this nice Japanese dish. Don’t forget to share this recipe with your friends and subscribe to my blog for more.