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Squid with Ginger-Soy Sauce Marinade

By Tadashi Ono and Harris Salat

3.6

(5)

Image may contain Food and Bbq
Squid with Ginger-Soy Sauce MarinadeTodd Coleman

Grilled squid—yaki ina—is a fixture of street fairs, shrine festivals, and pushcart vendors. Its phenomenal soy sauce fragrance makes it almost impossible to pass by without wanting one.

Recipe information

  • Yield

    Serves 4

Ingredients

1/2 cup soy sauce
2 tablespoons grated fresh ginger
3 tablespoons mirin
1 pound small squid (bodies and tentacles), cleaned

Preparation

  1. Step 1

    Mix together the soy sauce, ginger, and mirin in a large bowl to make the marinade. Reserve 1/2 cup of the marinade and set aside. Lay the squid in the remaining liquid, gently turning 4 times to coat all over. Marinate the squid for 10 minutes at room temperature, turning once.

    Step 2

    Preheat a grill to hot. Grill the squid for about 4 minutes (5 minutes if they're larger than 1 ounce apiece). Every 30 seconds flip the squid and brush on the reserved marinade. The squid will turn from translucent to white when they're ready, becoming tender and releasing a rich aroma. Be careful not to overcook; squid turns rubbery if grilled too long. Serve immediately.

Image may contain: Animal, Seafood, Food, Sea Life, Lobster, and Steak
Reprinted with permission from The Japanese Grill by Tadashi Ono & Harris Salat. Copyright © 2011 by Tadashi Ono and Harris Salat; food photographs copyright © 2011 by Todd Coleman. Published by Ten Speed Press, a division of Penguin Random House. Buy the full book from Penguin Random House or Amazon.
TagsJapaneseEast AsianAsianSquidShellfishSeafoodGingerHerbs & SpicesMainSideDinnerDairy FreeGluten FreeNut FreeQuickEasyGrillingCookbooks

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