Griddled squid

Griddled squid

By
From
JapanEasy
Serves
4
Photographer
Laura Edwards

Whenever there’s good, meaty squid at the market, it’s hard for me to resist not putting this on special at the restaurant. It’s so simple but so delicious, with soy sauce and the char of the griddle (or frying pan) enhancing the natural umami of fresh squid. Excellent sake fodder, too.

Super not difficult

Ingredients

Quantity Ingredient
4 medium squid, about 12–16 cm long, excluding tentacles
100ml soy sauce
100ml sake
25g caster (superfine) sugar
1 tablespoon oil
4 teaspoons chilli oil, (or more or less, to taste)
1/2 lemon, cut into wedges

Method

  1. Clean or have your fishmonger clean the squid: cut the heads off, reserving the tentacles, gut them, remove the quills and remove any tough outer skin.
  2. Stir together the soy sauce, sake and sugar until the sugar dissolves.
  3. I find cooking these works best if you use 2 frying pans (skillets). Rub a little oil onto the underside of one of them with kitchen paper, and set both over a high heat. Add a little oil to the other pan, and when it’s very, very hot, carefully lay the squid tubes and tentacles into the pan. At this point, lay the other hot frying pan directly on top of the squid to weigh it down and cook it from both sides. Cook this way for just 3–4 minutes, then remove the top frying pan and add the sauce.
  4. Cook for another 2–3 minutes, until the liquid has reduced to a thin glaze and the squid is cooked through. Toss the squid through the liquid before removing to a chopping board. To serve, slice the squid into rings and pour over whatever liquid is left in the pan. Garnish with chilli oil and wedges of lemon.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again