This is an easy grilled squid recipe that is a perfect meal with the family especially during summer. It can be paired with freshly cooked steamed rice together with an ice-cold beverage. If you have no access to a charcoal grill, you can use stove-top grill pans that are widely available. However, I suggest that you pick a cast-iron one since it can handle high heat close to a charcoal grill.Video: https://youtu.be/T3r8-PlrHWkRecipe by: HomebasedChef

This is my grandmother's recipe.The squid will become juicy. If you cook it too long, it becomes too salty. Keep an eye on it while it cooks. For 4 servings. Recipe by Akora-

This is a dish I've been making for a while and I love it.This is pretty simple once you've finished preparing the squid. However if you tear the ink pouch, you're going to have a real mess on your hands.As this is sashimi grade squid, you don't have to cook it thoroughly.If you burn it the taste will get pretty bitter, so please be careful. Recipe by Omonaga bancho

I used frozen squid I bought on sale. I wanted pack it in my bento, and I thought that if I turned them into ball they'd be handy.You can eat these squid balls as is, or simmer with komatsuna greens. They are good in bentos too.Make sure to dry the squid well before processing! Recipe by Bluebird

I made this because I was asked to make a squid radish daikon dish.Cook the squid from water.This is how the squid becomes tender.Beveling is hard with a knife, but it's super easy to do with a peeler. Recipe by Yucchan**

My husband like squid, so I served it with a teriyaki glaze.If you stir fry the squid for too long, it will become tough, so once it's done take it out of the pan. Recipe by kojyu

-I made a delicious, enticing dish out of leftover squid liver, offal, and fins.-If you stir-fry the liver thoroughly it ends up really delicious.-Goes particularly well with Japanese sake! Recipe by Cooking S Papa

I wanted to make an easy dish.Feel free to use your choice of ingredients. If you use a good amount of sesame oil when frying, the pancakes will fry up nice and crisp! I came up with this sauce for the first time just before serving. Give it a try, if you like.I didn't want to waste the sauce used for pre-flavoring the meat, so I used it in a stir fry with some bean sprouts I had on hand. It was yummy. ☆ Recipe by Hani-1003

I love regular mochi, but I thought I could get an even chewier texture with taro root potatoes. As expected, they turned out great! They're also delicious coated in kinako powder.Be careful not burn yourself when peeling off the skins! When forming the mixture into patties, if it's too sticky, dampen your hands lightly in water. Cooking them in a liberal amount of oil will give them a nice golden color and will enhance the taste, too! Recipe by Mhimawari

This is a different way of cooking Salt and Pepper. Im not sure if this was done like this before, but I just though of this now. Less transfers, less effort, less dishes. HeheheThe outcome is actually delicious. My hubby cant tolerate spices so I did not add chopped red peppers. You can add red peppers for a bit of sizzle.

I recalled the flavor of a Korean restaurant that I used to go to. After many tries of trying to find the right combination, I finally found it. By omitting eggs from the recipe, I was able to make restaurant-quality chijimi.If adding seafood, try with squid.After pouring in the mixture with the vegetables into the frying pan, use long chopsticks to spread it out before it hardens.Fry it slowly on medium-high heat using about 2 tablespoons of sesame oil until golden brown.You can choose between sauce 1) or 2).If you have a large bundle of chives, just use half. Recipe by Kichiri-monja