AppetizerMain Course

Ika Sugata-yaki (Grilled Squid)

Name: Ika Sugata-yaki (Grilled Squid)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 2 pcs whole squid cleaned; 2 tbsp soy sauce; 2 tbsp mirin; 1 tbsp sake; 0.5 tsp sugar; 0.5 tsp ginger grated; 1 pinch shichimi togarashi (optional)

Ika Sugata-yaki is a traditional Japanese dish featuring whole squid grilled to tender perfection. It is often brushed with a savory sauce, offering a delightful balance of smoky and umami flavors. This recipe makes for an excellent appetizer or a light main course.

An original recipe by Forkin

Total time: 25 min
Serves: 2
Difficulty: Medium
Per serving: 197 kcal

Allergen information: may contain fish, gluten, molluscs, sesame, soy, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 pcswhole squid, cleaned

sauce

2 tbspsoy sauce
2 tbspmirin
1 tbspsake
0.5 tspsugar
0.5 tspginger, grated

garnish

1 pinchshichimi togarashi(optional)

Equipment

pastry brush · grill · tongs · cutting board · knife · whisk · small bowl

The method

Step by step

1
If your squid is not pre-cleaned, carefully remove the entrails, backbone, and skin. Rinse the squid thoroughly under cold running water and pat dry with paper towels.
About 5 min
Cook’s note: Ensure the squid is very dry to achieve better charring on the grill.
2
In a small bowl, whisk together the soy sauce, mirin, sake, sugar, and grated ginger to create the basting sauce.
About 2 min
3
Preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high heat on the stovetop.
About 5 min
Cook’s note: A well-heated grill prevents sticking and ensures even cooking.
4
Lightly brush the cleaned squid with some of the prepared sauce.
About 1 min
5
Place the squid on the hot grill. Grill for 2-3 minutes per side, brushing with more sauce every minute or so, until the squid is opaque, slightly charred, and tender.
About 6 min
Cook’s note: Do not overcook the squid, as it can become rubbery. It cooks quickly.
6
Remove the grilled squid from the heat and transfer to a cutting board.
7
Slice the body into rings and the tentacles into manageable pieces.
About 1 min
8
Arrange the sliced squid on serving plates. Drizzle with any remaining sauce and sprinkle with shichimi togarashi if desired.

Per serving

Nutrition

67%Score

Calories: 197.3kcal
Protein: 25.1g
Carbs: 13.5g
Fat: 2.1g
Fibre: 0.2g
Sugar: 7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover ika sugata-yaki in an airtight container in the refrigerator.

Reheating

Gently reheat in a pan over low heat or in a microwave until just warm, being careful not to overcook.