📝 About This Recipe
Transport your senses to the bustling night markets of Tokyo with this classic Japanese street food staple. This dish features tender, whole-grilled squid basted in a savory-sweet 'tare' glaze that caramelizes over high heat for a perfect smoky finish. It is a masterclass in balancing the natural sweetness of fresh seafood with the deep umami of fermented soy and the sharp brightness of fresh ginger.
🥗 Ingredients
Main Ingredients
- 2 large Whole Squid (cleaned, approximately 12-14 inches long)
- 1 tablespoon Toasted Sesame Oil (for brushing)
- 1/2 teaspoon Salt (fine sea salt)
The Ginger-Soy Tare (Glaze)
- 4 tablespoons Soy Sauce (Japanese dark soy sauce preferred)
- 3 tablespoons Mirin (sweet rice wine)
- 2 tablespoons Sake (dry Japanese rice wine)
- 1 tablespoon Granulated Sugar
- 1 tablespoon Fresh Ginger (grated into a fine paste)
- 1 clove Garlic (grated finely)
For Garnish and Serving
- 2 tablespoons Japanese Mayonnaise (Kewpie brand is highly recommended)
- 1 teaspoon Shichimi Togarashi (Japanese seven-spice powder)
- 2 stalks Green Onions (thinly sliced on the bias)
- 1 half Lemon (cut into wedges)
👨🍳 Instructions
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1
If the squid is not pre-cleaned, remove the head, innards, and the clear cartilage 'pen' from the body. Rinse the tubes and tentacles under cold water and pat extremely dry with paper towels.
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2
Prepare the squid tubes by cutting 1/4-inch slits along both sides of the body at 1-inch intervals, being careful not to cut all the way through; this prevents the squid from curling excessively and allows the glaze to penetrate.
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3
In a small saucepan over medium heat, combine the soy sauce, mirin, sake, sugar, grated ginger, and grated garlic.
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4
Bring the sauce to a gentle simmer, stirring constantly until the sugar has completely dissolved and the liquid has reduced by about one-third, becoming slightly syrupy (about 5-7 minutes).
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5
Remove the glaze from the heat and set aside to cool slightly. Reserve 2 tablespoons of the glaze in a separate small bowl for final drizzling.
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6
Preheat your grill (charcoal, gas, or a cast-iron grill pan) to high heat. Ensure the grates are clean and lightly oiled to prevent sticking.
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7
Lightly brush the squid bodies and tentacles with toasted sesame oil and season with a tiny pinch of salt.
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8
Place the squid bodies and tentacles onto the hot grill. Sear for about 2 minutes without moving them to achieve distinct char marks.
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9
Flip the squid over. Using a pastry brush, generously coat the grilled side with the ginger-soy glaze.
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10
Grill for another 1-2 minutes, then flip again and glaze the other side. The squid is done when the flesh is opaque and the glaze is bubbling and slightly charred.
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11
Remove from the grill immediately to avoid a rubbery texture; the total cooking time should not exceed 5 minutes.
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12
Transfer the squid to a cutting board. Slice the bodies into 1/2-inch thick rings, keeping the shape of the squid intact for presentation.
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13
Arrange the rings and tentacles on a serving platter. Drizzle with the reserved fresh glaze and a zigzag of Japanese mayonnaise.
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14
Garnish with a sprinkle of Shichimi Togarashi and sliced green onions. Serve immediately with lemon wedges on the side.
💡 Chef's Tips
Dry the squid thoroughly before grilling; any moisture on the surface will cause it to steam rather than sear. Don't overcook! Squid becomes tough and rubbery if it stays on the heat for more than a few minutes. If using wooden skewers to keep the squid flat, soak them in water for 30 minutes beforehand to prevent burning. Use a high-smoke point oil for the grill grates, but use sesame oil on the squid itself for that signature nutty aroma. If you can't find Shichimi Togarashi, a mix of red chili flakes and toasted sesame seeds is a decent substitute.
🍽️ Serving Suggestions
Serve with a cold, crisp Japanese lager or a dry Ginjo Sake to cut through the richness of the glaze. Pair with a side of chilled Sunomono (Japanese cucumber salad) for a refreshing contrast. Serve alongside a bowl of steamed short-grain white rice for a more filling meal. Include a small mound of grated daikon radish on the plate to aid digestion and cleanse the palate.