Grilled squid, the Japanese version of fried calamari, is extremely popular in Japan’s neighborhood izakaya, or eating pubs. Whenever I order this dish I always think of my mother, who once warned me against eating squid from street vendors. My mom, always looking out for me! Using nice, fresh squid, this dish is simple to prepare and perfect with a cold glass of sake. Try to buy the largest calamari-style squid you can find.
Recipe information
Yield
serves 4
Ingredients
Sauce
Preparation
Step 1
Rinse the squid under cold water. Clean by holding the body in one hand and using the other hand to pull off the head. Remove and discard all materials inside the body until you are left with a hollow tube. Cut just above the eyes on the head to remove and keep the tentacles. Rinse the tubes and tentacles well in cold water. Discard the remaining parts.
Step 2
To make the sauce, combine the soy sauce, mirin, and sake in a small pan over medium heat and cook until the liquid just comes to a boil. Keep warm until ready to use. Stir in the ginger just before serving.
Step 3
Prepare an ice bath and place a pot of salted water over high heat. When the water comes to a boil, drop the snow peas in and cook until they turn bright green, about 30 seconds. Remove and submerge in the ice bath. Drain, sprinkle with the salt, and set aside.
Step 4
To cook the squid, set a grill or grill pan over high heat and brush on a thin layer of the vegetable oil. Season the squid with salt and place on the hot grill. Cook for 2 1/2 to 3 minutes per side, or until cooked through. Note that when you begin cooking the squid, it releases a lot of juices. As soon as the skin turns red and there’s no more liquid, it’s ready. Be careful not to overcook, as the squid can quickly become tough.
Step 5
Roll the grilled squid in the sauce to lightly coat. Transfer to a cutting board and cut into 3/4-inch pieces. Divide the squid among 4 plates and top each with 1/2 teaspoon sauce, 6 snow peas, and the sesame seeds and ichimi togarashi.
