Ika-Dobo Recipe – Eats Now

Name: Ika-Dobo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kilo cleaned squid; 15 ml. cooking oil; 3 cloves garlic, pounded, crushed; 1 small sliced onion; 3 grams black pepper powder; 2-3 pcs. green banana pepper; 2-3 pcs. red chili pepper; 15 ml. Kikkoman soy sauce; 5 grams wasabi paste; 2 grams salt; 60 ml. water

Servings: persons

1 kilo cleaned squid
15 ml. cooking oil
3 cloves garlic, pounded, crushed
1 small sliced onion
3 grams black pepper powder
2-3 pcs. green banana pepper
2-3 pcs. red chili pepper
15 ml. Kikkoman soy sauce
5 grams wasabi paste
2 grams salt
60 ml. water

1
In heated oil saute onion until translucent then garlic until brown.
2
Add in squid carefully tossing to prevent head separating from body
3
Pour in wasabi paste, soy sauce and scatter on top salt and black pepper.
4
Tumble enough to let flavors be absorbed by squid.
5
Add water. Bring to boil until desired squid done-ness is reached.
6
Turn off heat.
7
Add in banana and red chili peppers.
8
Cover for 5 minutes.
9
Serve.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 kilo cleaned squid, 15 ml. cooking oil, 3 cloves garlic, pounded, crushed, 1 small sliced onion, and more.

Yes, Ika-Dobo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ika-Dobo

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