Description
Experience the bold and savory flavors of traditional Japanese grilled squid with this easy and flavorful recipe. Fresh squid is marinated in a rich blend of soy sauce, aka miso, mirin, sake, fresh ginger, and sansho pepper, then grilled to tender perfection. The marinade doubles as a glaze to keep the squid succulent and add extra depth of flavor. Serve with a squeeze of fresh lemon for brightness and a final touch of sansho pepper for a gentle kick.
Ingredients
Scale
Marinade
- 1/2 cup Soy Sauce (adds savory depth)
- 3 tablespoons Aka Miso (provides rich flavor)
- 2 tablespoons Mirin (balances savory elements)
- 2 tablespoons Sake (adds subtle sweetness)
- 1 tablespoon Fresh Ginger, grated (for zest)
- 1 teaspoon Sansho Pepper (adjust for spice)
Squid and Cooking
- 4 whole Squid, cleaned (fresh for tender result)
- 2 tablespoons Oil (to prevent sticking)
To Serve
- 1 whole Lemon, cut into wedges (for brightness)
- 1 teaspoon Additional Sansho Pepper (for serving)
Instructions
- Prepare the Marinade: In a large bowl, thoroughly mix soy sauce, aka miso, mirin, sake, grated fresh ginger, and sansho pepper until smooth and well combined.
- Marinate the Squid: Add the cleaned squid to the marinade and coat each piece evenly. Let it sit to marinate for about 15 minutes, allowing the flavors to penetrate the squid.
- Separate and Reserve Marinade: Remove the squid from the marinade, reserving the marinade to be used later as a glaze during cooking.
- Grill the Squid: Preheat a grill plate or grill pan over medium-high heat and lightly oil it to prevent sticking. Place the squid on the grill and cook for 12 to 15 minutes, turning occasionally. While grilling, brush the reserved marinade onto the squid repeatedly to keep it moist and flavorful.
- Alternative Pan Cooking Method: If you prefer, heat an oiled pan over medium-high heat. Cook the squid for 4 to 5 minutes on each side until nicely cooked. Then, add some of the reserved marinade to the pan and cook for an additional 1 to 2 minutes to create a flavorful glaze.
- Slice and Serve: Once cooked, remove the squid from the heat and slice into rings. Arrange the slices on a serving plate and sprinkle with additional sansho pepper.
- Squeeze and Enjoy: Serve the grilled squid with fresh lemon wedges. Squeeze fresh lemon juice over the squid just before eating to add brightness and balance the savory flavors.
Notes
- Using fresh squid will yield the best texture and flavor.
- Sansho pepper provides a unique citrusy spice; adjust according to your spice preference.
- Be careful not to overcook the squid as it can become rubbery; grilling times may vary depending on squid size.
- The reserved marinade should be brought to a boil if you plan to reuse it as a glaze to ensure food safety.
- You can substitute the grill method with pan cooking if a grill is unavailable.
