Grilled Squid (Ikayaki) on Charcoal or BBQ Grill

Name: Grilled Squid (Ikayaki) on Charcoal or BBQ Grill
Yield: Serves 2 servings
Ingredients: 2 small squid (about 3.5–5.3 oz/100–150g each); 1 teaspoon soy sauce; 2/3 teaspoon each mirin and sake; 1/2 teaspoon raw cane sugar (or regular sugar); Mayonnaise and Japanese chili powder (shichimi togarashi), as desired

mieuxkanon @mieuxkanon

This is a simple grilled squid (Ikayaki) recipe using small squid, cleaned and lightly seasoned before grilling. It's also great for BBQs.
Recipe background:
I've loved Ikayaki since I was a child. This time, I used a grill, but it's even tastier when cooked over charcoal.

mieuxkanon @mieuxkanon

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Ingredients

Serves 2 servings

2small squid (about 3.5–5.3 oz/100–150g each)
1 teaspoonsoy sauce
2/3 teaspooneach mirin and sake
1/2 teaspoonraw cane sugar (or regular sugar)
Mayonnaise and Japanese chili powder (shichimi togarashi), as desired

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Steps

1

Insert your finger into the squid body to detach the innards from the body at two spots, then pull them out. Remove the cartilage as well.
2

Rinse the inside with water and pat dry. (You can remove the fin if you like.) Make 3–4 shallow cuts on one side of the body.
3

Separate the innards and tentacles. Make a cut inside the eyes and remove the eyes. Turn the tentacles over and pinch out the beak.
4

Combine the seasonings marked ● in a plastic bag. Add the squid body, tentacles, and fin (if using). Squeeze out the air, seal, and marinate in the refrigerator for at least 2 hours.
5

Arrange the squid on a grill with a water tray and grill until nicely browned. Brush the body with the marinade once during cooking.
6

Serve on a plate and, if desired, add mayonnaise and Japanese chili powder on the side.
7

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