Festival-Style Grilled Squid

Name: Festival-Style Grilled Squid
Yield: Serves 2 servings
Ingredients: 2 large whole raw squid; 2 tablespoons (30 ml) sake; 1 heaping teaspoon (about 6 grams) grated ginger; 2 tablespoons (30 ml) soy sauce; 1 tablespoon (15 ml) sake; 2 tablespoons (24 grams) sugar; 2 tablespoons (30 ml) soy sauce; Shichimi togarashi (Japanese seven spice), to taste

キョク @miyumedesu

Enjoy tender grilled squid with a sweet and savory sauce—just like at a festival food stall, but made right at home! I love grilled squid, but it can be expensive to buy outside, so I figured out how to make it myself at home.

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Ingredients

Serves 2 servings

2large whole raw squid
2 tablespoons (30 ml)sake
1heaping teaspoon (about 6 grams) grated ginger
2 tablespoons (30 ml)soy sauce
1 tablespoon (15 ml)sake
2 tablespoons (24 grams)sugar
2 tablespoons (30 ml)soy sauce
Shichimi togarashi (Japanese seven spice), to taste

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Steps

1

Mix the marinade ingredients (sake, grated ginger, soy sauce) together well.
2

In a small saucepan, combine the sauce ingredients (sake, sugar, soy sauce) and simmer to make the glaze.
3

Remove the innards from the squid, take off the suckers from the tentacles, and make about 4 shallow cuts on both sides of the body. Marinate the squid in the prepared marinade in the refrigerator for at least 30 minutes.
4

Grill the squid on both sides using a fish grill or broiler. Brush with the glaze, sprinkle with shichimi togarashi, and serve.
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