Squid Innards Milk Ramen

Ikano shiokara gives a strong and unique flavor to food. It goes well with rice, however, for this dish, we used the shiokara to enhance the taste of the ramen soup with milk. The dish goes well with sake too.

This recipe is designed and created specially for the exhibition at Japan Booth during FHA 2018.

Serves 1



Bou ramen – ½ bunch

Squid innards – 1 tbsp

Fish sauce – 1 tbsp

Milk – 200 ml

Garlic – ½ clove

White pepper – a pinch

White sesame seeds – a pinch

Coriander – a pinch

Optional: Red chili or chili paste




  1. Finely chop the garlic and mix with the milk in a saucepan
  2. Add the squid innards and fish sauce to the milk and slowly bring to a boil
  3. Add the pepper to the milk and boil on a low heat for 2 to 3 mins
  4. Boil the ramen according to the packet instructions and when cooked, add to the milk sauce
  5. Serve in a bowl and sprinkle the sesame seeds and coriander (and chili if required) on top


*Recipe created specially for Japan Booth at FHA 2018