Thursday, July 17

Grilled Japanese-Style Squid

If you only know calamari for fried rings and cocktail sauce, you'll be blown away by this Asian-style grilled squid

Grilled Japanese Calamari Squid

When my husband and I first started dating, we used to eat all the time at a local sushi spot by his house. It was an amazing find in the sea of L.A. sushi restaurants: fresh, inexpensive, and relatively under-the-radar. It's sadly closed now, but I will forever dream of their baby squid steak appetizer: a sizzling plate of squid tossed in a sweet and salty sauce and topped with a shower of scallions...and probably some other ingredients I'm forgetting. This recipe is my attempt at trying to make grilled Japanese squid at home, and I think it came out quite good even if I didn't nail the original recipe. The squid quickly marinates in a simple soy sauce, ginger, and mirin mixture (don't marinate for too long or it will overpower and change the texture of the squid) and then hits a hot grill to char and cook through. It's works as a quick, fun appetizer or pair with some rice and veggies for a cheap weeknight meal.

Related Recipes:
- Serrano Lime Squid with Bok Choy
- Sticky Asian Scallops
- Orange Peel Shrimp

Grilled Japanese-Style Squid:
  • Preheat a grill to high.
  • Combine 1/4 c. low-sodium soy sauce, 2 tbsp. mirin, 1 tbsp. grated fresh gingerroot, 1 tsp. honey, and 1/2 tsp. red chile flakes in a bowl.
  • Clean 3/4 lb. squid and separate the tubes from the tentacles, leaving tubes whole.*
  • Add the squid to the marinade and let sit for 5-10 minutes.
  • Take the squid out of the marinade and grill for 3-4 minutes, turning once.
  • Meanwhile, pour the marinade into a small saucepan and bring to a boil. Reduce by at least half.
  • Cut the squid tubes into rings and place everything onto a serving plate.
  • Drizzle the sauce over the top and sprinkle with 1-2 thinly sliced scallions.

Serves two (entree) - four (appetizer)
*Don't use pre-cut calamari rings or they will fall through the grill.