📝 About This Recipe
Transport your kitchen to the bustling seaside stalls of Japan with Ika no Sugayaki, a quintessential 'Yakimono' dish that celebrates the ocean's bounty. This recipe features a whole, tender squid basted in a savory-sweet ginger soy glaze that caramelizes over high heat to create a smoky, irresistible char. It is a masterclass in balancing the natural sweetness of seafood with the deep umami of fermented Japanese staples, making it the perfect centerpiece for a communal meal or a sophisticated appetizer.
🥗 Ingredients
Main Ingredients
- 2 large Whole Squid (fresh or fully thawed, approximately 300-400g each)
- 1 tablespoon Sake (for rinsing and deodorizing)
- 1/2 teaspoon Salt (fine sea salt)
Ginger Soy Glaze (Tare)
- 3 tablespoons Soy Sauce (Japanese dark soy sauce preferred)
- 2 tablespoons Mirin (sweet rice wine)
- 1 tablespoon Sake (Japanese cooking wine)
- 1 teaspoon Granulated Sugar (to balance the saltiness)
- 1 tablespoon Fresh Ginger (finely grated with juices preserved)
For Garnish and Serving
- 2 tablespoons Japanese Mayonnaise (Kewpie brand is recommended)
- 1 teaspoon Shichimi Togarashi (Japanese seven-spice powder)
- 1 stalk Scallions (finely sliced on a bias)
- 1/2 piece Lemon (cut into wedges)
- 2 inches Daikon Radish (grated into a mound (Daikon Oroshi))
👨🍳 Instructions
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1
Prepare the squid by gently pulling the head and tentacles away from the body tube. Remove the translucent 'pen' (cartilage) from inside the body and discard.
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2
Cut just below the eyes to separate the tentacles from the head; discard the head/innards. Squeeze out the beak from the center of the tentacles and discard.
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3
Rinse the body tube and tentacles under cold running water, removing any remaining debris. Pat extremely dry with paper towels; moisture is the enemy of a good sear.
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4
Lightly score the surface of the squid body in a cross-hatch pattern or cut horizontal rings 3/4 of the way through the body (keeping it whole) to prevent curling during cooking.
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5
In a small saucepan over medium heat, combine the soy sauce, mirin, sake, sugar, and grated ginger. Bring to a simmer.
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6
Reduce the heat to low and let the glaze simmer for 3-5 minutes until it thickens slightly and becomes glossy. Set aside half for dipping and half for basting.
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7
Preheat your grill (charcoal is best, but a cast-iron grill pan works well) to medium-high heat. Lightly oil the grates to prevent sticking.
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8
Season the squid lightly with salt and a splash of sake. Place the squid body and tentacles onto the hot grill.
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9
Grill the squid for about 2-3 minutes on the first side without moving it, allowing a nice charred crust to form.
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10
Flip the squid over. Using a brush, generously coat the grilled side with the ginger soy glaze.
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11
Cook for another 2 minutes, then flip and baste the other side. The squid is done when it is opaque throughout and the glaze is bubbling and slightly charred.
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12
Remove from heat immediately to avoid a rubbery texture. Let the squid rest for 1 minute.
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13
Slice the body tube into 1/2-inch rings if you haven't already. Arrange the rings and tentacles on a serving platter to resemble the original shape of the squid.
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14
Garnish with sliced scallions and serve with a side of Japanese mayonnaise dusted with Shichimi Togarashi, a mound of grated daikon, and lemon wedges.
💡 Chef's Tips
Do not overcook the squid; it only needs 4-6 minutes total. Overcooking leads to a tough, rubbery texture. If using a stovetop grill pan, ensure it is smoking hot before adding the seafood to achieve that authentic smoky 'Yaki' flavor. Always pat the squid completely dry before grilling to ensure the glaze adheres and the skin crisps rather than steams. For an extra layer of flavor, you can briefly marinate the squid in a tablespoon of the glaze for 10 minutes before cooking, but wipe off excess to prevent burning. If you prefer a spicier kick, add a half-teaspoon of chili paste (like sambal or tobanjan) to the glaze while simmering.
🍽️ Serving Suggestions
Pair with a cold glass of dry Japanese Sake or a crisp Asahi Super Dry beer to cut through the rich glaze. Serve alongside a bowl of fluffy steamed short-grain white rice for a complete meal. Complement the dish with a side of Sunomono (Japanese cucumber salad) for a refreshing, acidic contrast. Add a side of grilled Shishito peppers to lean into the Izakaya (Japanese pub) experience. Place a dollop of Daikon Oroshi (grated radish) on each bite to aid digestion and provide a cool counterpoint to the hot squid.