Description
Discover the bold and authentic flavors of Japanese grilled squid with this simple yet flavorful recipe. Tender squid is marinated in a savory blend of soy sauce, aka miso, mirin, sake, fresh ginger, and sansho pepper, then grilled to perfection and served with a bright splash of fresh lemon. Perfect for seafood lovers seeking a taste of traditional Japanese cuisine.
Ingredients
Scale
Marinade Ingredients
- 1/2 cup Soy Sauce
- 3 tablespoons Aka Miso
- 2 tablespoons Mirin
- 2 tablespoons Sake
- 1 tablespoon Fresh Ginger, grated
- 1 teaspoon Sansho Pepper (adjust for spice)
Main Ingredients
- 4 whole Squid, cleaned
- 2 tablespoons Oil (to prevent sticking)
- 1 whole Lemon, cut into wedges
- 1 teaspoon Additional Sansho Pepper (for serving)
Instructions
- Preparation: Begin by cleaning the whole squid thoroughly and setting it aside for marination.
- Prepare the Marinade: In a large bowl, combine soy sauce, aka miso, mirin, sake, grated fresh ginger, and sansho pepper. Whisk the ingredients together until the mixture is smooth and well blended.
- Marinate the Squid: Place the cleaned squid into the marinade, ensuring each piece is well coated. Allow the squid to soak in the marinade for about 15 minutes to absorb the flavors.
- Separate and Reserve Marinade: Remove the squid from the marinade, reserving the marinade for later use as a glaze during cooking.
- Grill the Squid: Preheat a grill plate over medium-high heat and oil it thoroughly to prevent sticking. Grill the squid for 12-15 minutes, turning occasionally. While grilling, brush the squid with the reserved marinade periodically to enhance flavor and moisture.
- Alternative Pan Cooking: If a grill is unavailable, heat a well-oiled pan over medium-high heat. Cook the squid for 4-5 minutes on each side, then add the reserved marinade to the pan and cook for an additional 1-2 minutes to glaze the squid.
- Slice and Serve: Once cooked, slice the squid into rings and arrange them on a serving plate. Sprinkle with additional sansho pepper for a bit of spicy aroma and flavor.
- Squeeze and Enjoy: Serve the grilled squid rings with fresh lemon wedges. Squeeze lemon juice over the hot squid right before eating to add a refreshing brightness that complements the savory glaze.
Notes
- Use fresh squid for the best texture and flavor; avoid frozen squid where possible.
- Adjust the amount of sansho pepper to control the spice and aroma according to your preference.
- If you do not have a grill plate, the pan-cooking method works well to achieve a similar caramelized effect.
- Serve immediately after cooking to enjoy the squid’s tender texture and warm glaze.
- Extra marinade should be boiled if reserved to ensure it is safe for consumption if not used immediately during cooking.
