Ika Yaki (Grilled Squid)
Tender squid brushed with a savory-sweet soy glaze and charred over high heat until the edges crisp. A Japanese seaside classic that's ready in under 20 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 245
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Pat squid dry with paper towels. Score body in crosshatch pattern, cutting ~1/8-inch deep.
Step 2
Whisk soy sauce, mirin, sake, and minced garlic in a small bowl.
Step 3
Heat a cast-iron skillet or grill pan over high heat until it just begins to smoke, ~2 minutes.
Step 4
Brush squid lightly with oil. Place body and tentacles on the hot pan without moving.
Step 5
Sear squid 1.5 minutes per side until edges char and curl. Flesh should be opaque.
Step 6
Pour the glaze over the squid and tilt the pan to coat evenly. Cook 30 more seconds.
Step 7
Transfer to a plate. Drizzle any remaining glaze over the top.
Tools you’ll need
- cast-iron skillet or grill pan
- paper towels
- sharp knife
- small bowl
- whisk
- tongs
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