Japanese Grilled Whole Squid
Japanese grilled squid with a salty, umami-rich exterior and tender, slightly charred flesh. A restaurant-quality appetizer that's simple enough for weeknight entertaining.
- Total time
- 20 min
- Servings
- 2
- Calories
- 210
- Protein
- 28g
Ingredients
- 1 lb cleaned whole squid (body and tentacles)
- 1 teaspoon kosher salt
- 2 tablespoons neutral oil (vegetable or canola)
- 2 tablespoons fresh lemon or yuzu juice
- ½ sheet nori (seaweed sheet), optional
Instructions
- 1
Pat the squid completely dry with paper towels — you want no surface moisture so it chars beautifully rather than steaming. Separate the body (mantle) from the tentacles if they're still connected. You should have one squid tube and one cluster of tentacles.
- 2
Score the inside surface of the squid body: lay it flat on a cutting board, and using a sharp knife at a 45-degree angle, make shallow parallel cuts about 1/4-inch apart. Then rotate the board 90 degrees and score again at 45 degrees to create a crosshatch pattern. This scoring helps the squid cook evenly and gives you more textured surface area to char. Be careful not to cut all the way through — you want the squid to stay intact.
- 3
Cut the squid body into roughly 2-inch-by-3-inch rectangles. Leave the tentacles whole or cut the longest ones in half lengthwise if they're very large. Toss all the squid gently with 1 teaspoon of kosher salt and let it sit for 2-3 minutes — this seasons the flesh throughout and draws out just enough moisture so it dries quickly on the grill.
- 4
Heat a grill pan or cast iron skillet over medium-high heat for 3-4 minutes until it's very hot — a drop of water should instantly evaporate and skip across the surface. Alternatively, preheat an outdoor grill to high heat.
- 5
Lightly brush both sides of the squid pieces with 2 tablespoons of neutral oil, being careful not to oversaturate — you want a thin coating, not a glossy layer. This prevents sticking and promotes browning.
- 6
Working in batches to avoid crowding, lay the squid pieces scored-side down on the hot grill pan. Listen for a sharp, confident sizzle — if it's not loud, your pan isn't hot enough yet. Cook for 1.5 to 2 minutes without moving. You're looking for dark caramelized crosshatch marks and the flesh to turn opaque white at the edges.
- 7
Flip each piece and cook the reverse side for 30 to 45 seconds — this side needs less time since it's thinner and the squid already has carryover heat. The tentacles will curl slightly as they contract, which is exactly what you want. Remove the squid to a plate as soon as it's done — overcooking even by 30 seconds turns it from tender to rubbery.
- 8
Squeeze 2 tablespoons of fresh lemon or yuzu juice over all the hot squid immediately — the acid brightens the savory char and complements the umami. If you have it, tear a small piece of nori into 4-5 strips and lay them over the squid for garnish and a subtle seaweed aroma.
- 9
Serve immediately while the squid is still hot and the exterior is crispy. Ika yaki is best eaten right off the grill — the texture and char fade quickly as it cools. Offer extra lemon wedges on the side for those who want more acidity.
Tools you’ll need
- sharp chef's knife
- cutting board
- paper towels
- 12-inch cast iron skillet or grill pan
- basting brush or pastry brush
- instant-read thermometer (optional but helpful for doneness checks)
- tongs
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