Japanese cuisine · Fish & Seafood

Ika Yaki

Whole squid tubes grilled over high heat and repeatedly glazed with soy sauce and mirin — a market snack from Osaka.

Ingredients · for 4 servings

• 8 squid tubes (about 12 cm each)
• 4 tbsp soy sauce
• 3 tbsp mirin
• 2 tbsp sake
• 1 tbsp sugar
• 1 tbsp grated ginger
• 1 tbsp sesame oil
• 1 lemon
• 1 tsp shichimi togarashi (or chili flakes)

Instructions

1. Rinse the squid tubes inside, pat dry and lightly score the outside at narrow intervals with the tip of a knife so they don't curl up while grilling.
2. Simmer soy sauce, mirin, sake, sugar and the grated ginger uncovered in a small pot for 3–4 min., until the glaze runs slightly syrupy off the spoon.
3. Bring the grill to strong heat or heat a grill pan thoroughly and brush the grate thinly with sesame oil.
4. Grill the tubes for 2 min. on the first side, until clear grill marks form, then flip and cook another 2 min. — longer will make them tough.
5. In the last 2 min., brush twice with the glaze and let it briefly caramelize each time, until the surface glistens dark.
6. Cut the tubes into wide rings, arrange on a platter, sprinkle with shichimi togarashi and serve with lemon wedges.