📝 About This Recipe
Transport your palate to the coastal izakayas of Japan with this masterfully charred squid dish. This recipe celebrates the delicate sweetness of fresh calamari, elevated by a bold, aromatic marinade of aged soy sauce, pungent ginger, and a whisper of toasted sesame. The high-heat grilling process creates a stunning contrast between the tender, pearlescent flesh and the caramelized, smoky exterior, making it a sophisticated yet accessible pescatarian masterpiece.
🥗 Ingredients
The Seafood
- 1.5 pounds Fresh Whole Squid (cleaned, bodies left whole and tentacles reserved)
- 2 tablespoons Neutral Oil (such as grapeseed or avocado oil for high-heat grilling)
Ginger-Soy Marinade & Glaze
- 1/4 cup Soy Sauce (preferably Japanese Shoyu)
- 2 tablespoons Fresh Ginger (finely grated or microplaned)
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 1 tablespoon Sake (adds depth and removes fishiness)
- 1 tablespoon Brown Sugar (packed)
- 2 cloves Garlic (minced into a paste)
- 1 teaspoon Toasted Sesame Oil (for a nutty finish)
For Garnish & Serving
- 3 pieces Scallions (thinly sliced on a bias)
- 1 teaspoon Toasted White Sesame Seeds
- 1 piece Lemon (cut into wedges)
- 1 piece Red Chili (thinly sliced for optional heat)
👨🍳 Instructions
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1
Rinse the cleaned squid under cold water and pat them thoroughly dry with paper towels. Achieving a dry surface is the secret to getting a beautiful char rather than steaming the seafood.
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2
Using a sharp knife, score the squid bodies by making shallow, parallel diagonal cuts about 1/2 inch apart. Be careful not to cut all the way through; this allows the marinade to penetrate and prevents the squid from curling too tightly.
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3
In a small saucepan over medium heat, combine the soy sauce, grated ginger, mirin, sake, brown sugar, and minced garlic.
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4
Simmer the sauce for 5-7 minutes until it reduces slightly and achieves a syrupy consistency. Remove from heat and stir in the toasted sesame oil.
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5
Set aside 3 tablespoons of the glaze for final plating. Place the squid bodies and tentacles in a shallow bowl and toss with the remaining glaze. Let marinate at room temperature for 15 minutes.
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6
Preheat your grill (gas or charcoal) to high heat, aiming for roughly 450°F (230°C). Ensure the grill grates are clean and well-oiled.
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7
Lightly brush the marinated squid with the neutral oil to prevent sticking and encourage a crisp exterior.
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8
Place the squid bodies on the hottest part of the grill. Grill for 2 minutes without moving them to develop distinct char marks.
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9
Flip the squid bodies and add the tentacles to the grill. The tentacles cook very quickly, usually in about 2 minutes total.
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10
Grill the other side of the bodies for another 1-2 minutes. The squid is done when it is opaque throughout and has slightly curled edges. Do not overcook, or it will become rubbery.
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11
Remove the squid from the grill and transfer to a cutting board. Slice the bodies into 1/2-inch thick rings.
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12
Arrange the sliced rings and charred tentacles on a serving platter. Drizzle with the reserved glaze.
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13
Garnish generously with sliced scallions, toasted sesame seeds, and red chili slices if using. Serve immediately with lemon wedges on the side.
💡 Chef's Tips
Dry the squid meticulously; moisture is the enemy of a good sear. If using wooden skewers for the tentacles, soak them in water for 30 minutes beforehand to prevent burning. Avoid over-marinating; the acid and salt in the soy can start to 'cook' the delicate squid if left too long. Use a grill basket if your grill grates are wide to prevent the smaller tentacles from falling through. For an extra smoky flavor, use binchotan charcoal if available.
🍽️ Serving Suggestions
Serve alongside a bowl of steamed jasmine rice or furikake-seasoned sushi rice. Pair with a crisp, chilled glass of Sancerre or a dry Japanese lager like Asahi. Add a side of blistered shishito peppers for a complete izakaya-style meal. A refreshing smashed cucumber salad with rice vinegar makes the perfect cooling accompaniment. Provide a small dish of Japanese mayo (Kewpie) mixed with a touch of sriracha for dipping.