Festival-Style Grilled Squid

Name: Festival-Style Grilled Squid
Yield: Serves 1 serving
Ingredients: 1 whole fresh squid, cleaned; 1 teaspoon vegetable oil; 1 tablespoon sake (Japanese rice wine); 1 teaspoon soy sauce; 1 teaspoon mirin (sweet rice wine); About 1/2 inch (1 cm) ginger paste from a tube

兼業主夫ゆーすけ @cook_40276416

This is a whole grilled squid made in a skillet. If the squid is already cleaned, just grill it and add the seasonings.
Recipe background:
Whenever I see whole squid at the supermarket, I like to give this a try. It's easy to make and very satisfying to eat. My wife and I both love this dish because it reminds us of food stalls at festivals, and it's becoming a staple in our home.

兼業主夫ゆーすけ @cook_40276416

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Ingredients

Serves 1 serving

1whole fresh squid, cleaned
1 teaspoonvegetable oil
1 tablespoonsake (Japanese rice wine)
1 teaspoonsoy sauce
1 teaspoonmirin (sweet rice wine)
About 1/2 inch (1 cm) ginger paste from a tube

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Steps

1

Remove the innards, peel the skin, and scrape off the suction cups from the squid. (This time, I used a pre-cleaned pack.)
2

Score the body of the squid with about 10 shallow cuts on each side. Cut the tentacles into pairs.
3

Heat the vegetable oil in a skillet. Grill the squid over medium heat for about 3 minutes on each side. Press down on the body occasionally with a spatula.
4

When the squid starts to brown, add the sake. Continue grilling for another 3 minutes on each side.
5

Reduce the heat to low, add the soy sauce, mirin, and ginger paste, and cook while coating the squid with the sauce. Remove from the pan just before it starts to burn, and serve.