Ika Yaki (Grilled Squid)
Tender squid brushed with a sweet-salty tare glaze and charred over high heat. A restaurant-quality Japanese classic that comes together in minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 185
- Protein
- 24g
Ingredients
- 2 medium whole squid (cleaned or cleaned squid tubes)
- 1 tablespoon neutral oil (vegetable or canola)
- ½ teaspoon kosher salt
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons mirin (sweet rice wine)
- 1 tablespoon sake or dry white wine
- ½ teaspoon granulated sugar
- ½ inch piece fresh ginger
- 1 clove garlic clove
- ½ teaspoon furikake (seasoning blend) or aonori (seaweed powder)
- ¼ teaspoon toasted sesame seeds
- 1 teaspoon scallions, thinly sliced
Instructions
- 1
If working with whole squid, place on a cutting board. Hold the body in one hand and gently pull the tentacles away — the innards will come out with them. Rinse the body and tentacles under cold water, rubbing away any remaining purple skin (optional but gives a cleaner appearance). Pat completely dry with paper towels. Slice the body into two 4-inch-wide rings. Leave the tentacles whole. Pat everything dry again — moisture prevents a proper sear.
- 2
Make the tare glaze: In a small saucepan, combine 3 tablespoons soy sauce, 2 tablespoons mirin, and 1 tablespoon sake. Peel and finely mince the 0.5-inch piece of fresh ginger and 1 garlic clove, then add both to the pan along with 0.5 teaspoon sugar. Bring to a simmer over medium heat, stirring occasionally, until it thickens slightly and coats the back of a spoon, about 3-4 minutes. You should smell sweet and savory aromatics. Remove from heat and let cool for 1 minute.
- 3
Place a 10-inch cast iron skillet or grill pan over medium-high heat and let it preheat for 2 minutes until a drop of water immediately dances and evaporates. Lightly rub the squid rings and tentacles with 1 tablespoon neutral oil and season both sides with 0.5 teaspoon kosher salt.
- 4
Once the pan is hot, carefully lay the squid rings flat on the skillet. You should hear an immediate strong sizzle. Do not move them — let them sear undisturbed for 90-120 seconds until the underside turns opaque white with light char marks. The squid will contract and curl slightly, which is normal.
- 5
Flip each ring and sear the other side for another 90 seconds until similarly opaque and lightly charred. In the same pan, quickly sear the tentacle cluster for 60 seconds on each side. The squid should be tender and cooked through; avoid overcooking or it becomes tough. Transfer all squid to a plate.
- 6
Return the squid to the hot pan (or plate) and immediately brush both sides with the warm tare glaze, rotating and coating evenly. The glaze will caramelize slightly from the residual heat of the squid.
- 7
Arrange the glazed squid rings and tentacles on a serving plate. Sprinkle with 0.5 teaspoon furikake or aonori, 0.25 teaspoon toasted sesame seeds, and 1 teaspoon thinly sliced scallions for color and brightness. Serve immediately while still warm. Drizzle any remaining tare from the pan over the top if desired.
Tools you’ll need
- cutting board
- paper towels
- small saucepan
- spoon for stirring
- 10-inch cast iron skillet or grill pan
- fish spatula or metal spatula
- serving plate
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