📝 About This Recipe
Transport yourself to the vibrant night markets of Osaka with this iconic Japanese street food classic. Whole squid is scored to perfection and grilled over high heat until tender and charred, then lacquered with a savory-sweet 'tare' sauce infused with ginger and mirin. This dish perfectly balances the smoky aroma of the grill with the oceanic sweetness of fresh squid, making it a show-stopping appetizer or a light, high-protein main course.
🥗 Ingredients
Main Ingredients
- 2 large Fresh Whole Squid (cleaned, approximately 10-12 inches long)
- 1 tablespoon Toasted Sesame Oil (for brushing)
- 1/4 teaspoon Sea Salt (fine grain)
Ginger-Soy Glaze (Tare)
- 4 tablespoons Soy Sauce (use Japanese dark soy sauce if available)
- 3 tablespoons Mirin (sweet Japanese rice wine)
- 2 tablespoons Sake (dry cooking sake)
- 1 tablespoon Granulated Sugar
- 1 teaspoon Fresh Ginger (finely grated or juiced)
- 1 clove Garlic (grated into a paste)
For Garnish & Serving
- 2 stalks Green Onions (thinly sliced on a bias)
- 1 teaspoon Shichimi Togarashi (Japanese seven-spice powder)
- 1 wedge Lemon (for a bright acidic finish)
- 2 tablespoons Kewpie Mayonnaise (optional, for dipping)
👨🍳 Instructions
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1
Prepare the squid by separating the head/tentacles from the body tube. Remove the clear cartilage (gladius) from inside the tube and discard. Rinse the inside and outside thoroughly under cold water and pat extremely dry with paper towels.
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2
Using a sharp knife, score the surface of the squid body in a cross-hatch pattern or simply cut horizontal rings halfway through the body (leaving one side intact) to create a 'comb' effect. This prevents curling and allows the sauce to cling.
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3
In a small saucepan over medium heat, combine the soy sauce, mirin, sake, sugar, grated ginger, and garlic. Bring to a gentle simmer.
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4
Let the sauce reduce for about 5-7 minutes until it thickens slightly into a glossy syrup that can coat the back of a spoon. Set aside half of the sauce for dipping and keep the rest for glazing.
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5
Preheat your grill (charcoal is best, but a gas grill or cast-iron grill pan works) to high heat. Ensure the grates are clean and lightly oiled to prevent sticking.
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6
Lightly brush the prepared squid bodies and tentacles with toasted sesame oil and sprinkle with a tiny pinch of sea salt.
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7
Place the squid on the hottest part of the grill. Grill the body for about 2 minutes without moving it to achieve deep char marks.
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8
Flip the squid over and grill the other side for another 1-2 minutes. The squid should turn opaque and firm up quickly.
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9
Using a brush, generously apply the ginger-soy glaze over the squid. Flip once more and grill for 30 seconds to caramelize the sugars in the sauce. Be careful as it can burn quickly.
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10
Glaze the other side and the tentacles, grilling for a final 30 seconds until the squid is beautifully lacquered and fragrant.
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11
Remove the squid from the grill and transfer to a cutting board. If you didn't pre-cut them into a comb shape, slice the body into 1/2-inch thick rings now.
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12
Arrange the rings and tentacles on a serving platter, drizzle with the reserved fresh glaze, and garnish immediately with green onions and a dusting of Shichimi Togarashi.
💡 Chef's Tips
Dry the squid thoroughly before grilling; moisture is the enemy of a good sear and will cause the squid to steam rather than char. Do not overcook the squid! It only needs 3-5 minutes total. Anything longer will result in a rubbery, tough texture. If using a wooden skewer to keep the squid flat, soak the skewers in water for 30 minutes beforehand to prevent them from catching fire. For an extra layer of flavor, add a teaspoon of miso paste to the glaze reduction for a deeper 'umami' punch. If you cannot find fresh squid, high-quality frozen squid works well—just ensure it is completely thawed and dried before starting.
🍽️ Serving Suggestions
Serve alongside a chilled glass of dry Sake or a crisp Japanese lager like Asahi to cut through the sweet glaze. Pair with a side of Sunomono (Japanese cucumber salad) for a refreshing, acidic contrast. A small dollop of Kewpie mayonnaise on the side is a common and delicious way to add creaminess to each bite. Serve with steamed short-grain white rice if you want to turn this appetizer into a satisfying meal. Add a side of blistered Shishito peppers to complete the 'Izakaya' experience at home.