Ika Yaki (Grilled Squid)
Tender squid brushed with a savory-sweet soy glaze and charred over high heat until the edges crisp. A Japanese seaside classic that's ready in under 20 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 245
- Protein
- 32g
Ingredients
- 1 lb squid (cleaned, body and tentacles)
- 3 tbsp soy sauce
- 2 tbsp mirin (sweet rice wine)
- 1 tbsp sake (dry rice wine)
- 1 garlic clove, minced
- 1 tbsp vegetable oil
Instructions
- 1
Pat squid dry with paper towels. Score body in crosshatch pattern, cutting ~1/8-inch deep.
- 2
Whisk soy sauce, mirin, sake, and minced garlic in a small bowl.
- 3
Heat a cast-iron skillet or grill pan over high heat until it just begins to smoke, ~2 minutes.
- 4
Brush squid lightly with oil. Place body and tentacles on the hot pan without moving.
- 5
Sear squid 1.5 minutes per side until edges char and curl. Flesh should be opaque.
- 6
Pour the glaze over the squid and tilt the pan to coat evenly. Cook 30 more seconds.
- 7
Transfer to a plate. Drizzle any remaining glaze over the top.
Tools you’ll need
- cast-iron skillet or grill pan
- paper towels
- sharp knife
- small bowl
- whisk
- tongs
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