Published: 21-Feb-2013 (00:55); Viewed: 3317; Difficulty: 2 out of 10
Cooking different seafood on the grill is very popular in modern Japan. In this recipe. I will tell, how to grill squid with ginger-soy sauce marinade, in Japanese style. This is very easy technique, which can be repeated by novice chef. These grilled squids, or yaki ika, are usually cooked as a light snack for street festivals by street vendors.
Ingredients for three portions starter.
Small or medium whole squids, 1 pounds (½ kg.)
Soy sauce, ½ cup (125 ml).
Mirin sauce, 3 tbsp.
Grated ginger, 2-3 tbsp.
Mix soy sauce, mirin sauce and finely grated (or very finely copped) ginger.
Clean squids. Separate body and head with tentacles. Remove skin from the body and remove all stomach content. Also remove gladius, or cephalopod. Partially remove skin from the head and tenticles, Remove squid beak and eyes.
Use half of the marinade for marination squid and half of marinade for further cooking. In a container marinate squids in marinade for 10 minutes, turning them once.
Preheat grill to hot, the charcoal should be red-hot, without white ashes. Grill squids on the mesh for no longer than 4 minutes. Turn each 30 seconds. After each flipping, brush squid bodies with marinade.
tips and tricks
Soy sauce can be a bit too salty, so, you should be careful during cooking.
Use fine mesh for grilling, otherwise it is very easy to drop squids on the charcoal.