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Recipe: Squid with Ginger-Soy Sauce Marinade

Here's a simple recipe from The Japanese Grill, featured in today's Buffalo News.

Squid with Ginger–Soy Sauce Marinade

Serves 4

1/2 cup soy sauce

2 tablespoons grated fresh ginger

3 tablespoons mirin

1 pound small squid (bodies and tentacles), cleaned

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.

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.

(Reprinted with permission from The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables by Tadashi Ono & Harris Salat, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.)


Food and Drink
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