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The squid jig fishery along the docks and piers of Puget Sound is off to a very good start, and this night-time event will carry on well into the winter.

In this week’s seafood recipe of the week, Seattle sushi chef Taichi Kitamura, owner of Sushi Kappo Tamura on Eastlake and winner of Beat Bobby Flay on the Food Network, offers his take on how to prepare these tasty decapods.

Kitamura has been contributing many of his delicious recipes for the Reel Time Northwest Fishing blog. Each of recipe will be related to the “catch” of the week.

Kitamura was born and raised in Kyoto, Japan until he came to Seattle area. He graduated from Seattle University in 1997, and opened his first restaurant Chiso in 2001. He is also an avid fly fisherman.

This season we have weekly recipes and advice through October on how to cook up and dish out a wide variety of local seafood by experts like Chef Maria Hines, owner of Tilth, Golden Beetle and Agrodolce restaurants; Chef Pat Donahue with Anthony’s Restaurant; Chef Taichi Kitamura, owner of Sushi Kappo Tamura on Eastlake in Seattle; executive chefs Sarah Scott, Ken Sharp, Matt Brandsey, Jonathan Garcia, and Wes Hood along with other chefs from El Gaucho, Aqua by El Gaucho and The Inn at El Gaucho; outdoor cookbook author Tiffany Haugen; head chef Chris Gabel at Tini Bigs and Hula Hula in downtown Seattle; tackle shop owners; local seafood-market owners; and fishing guides and charter services.

Recipes will run every Wednesday through Oct. 28 so if you have yummy recipes you’d like to reel-in my way, please let me know and I will post them and will even test it out with my family and friends at the dinner table.

Ika (Squid) Yakisoba


6oz sliced squid

5oz cabbage, cut into about 2″ squares

4oz bean sprouts

One package Yakisoba noodles or 8oz boiled chinese noodles

4 tbsp tonkatsu sauce

1 tbsp vegetable oil

Salt and pepper to taste

Anori seaweed, katsuobushi, beni shoga (optional)


In a large frying pan, heat the oil over high heat until it starts to smoke. Add the cabbage and stir fry until soft. Add the squid, bean sprouts, salt and pepper.

Continue to stir fry for a minute.

Add the noodles and stir fry until all the noodles are loose. Add the sauce as you continue to stir fry until all the ingredients are dressed.

Remove from heat.

Plate the yakisoba and sprinkle with aonori, benishoga and katsuobushi to garnish.

Serves one.