Ika Sugata-yaki (Grilled Squid)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 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.

   Ongeveer 5 min

   Tip van de kok: Ensure the squid is very dry to achieve better charring on the grill.

2. 2

   In a small bowl, whisk together the soy sauce, mirin, sake, sugar, and grated ginger to create the basting sauce.

   Ongeveer 2 min

3. 3

   Preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high heat on the stovetop.

   Ongeveer 5 min

   Tip van de kok: A well-heated grill prevents sticking and ensures even cooking.

4. 4

   Lightly brush the cleaned squid with some of the prepared sauce.

   Ongeveer 1 min

5. 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.

   Ongeveer 6 min

   Tip van de kok: Do not overcook the squid, as it can become rubbery. It cooks quickly.

6. 6

   Remove the grilled squid from the heat and transfer to a cutting board.

7. 7

   Slice the body into rings and the tentacles into manageable pieces.

   Ongeveer 1 min

8. 8

   Arrange the sliced squid on serving plates. Drizzle with any remaining sauce and sprinkle with shichimi togarashi if desired.