Teriyaki Calamari Recipe

Clean and prepare

If not pre-cleaned, rinse calamari under cold water. Remove quill, innards, and skin if desired. Pat dry thoroughly with paper towels. Slice tubes into 1/2-inch rings; keep tentacles whole or halved if large.

Season and coat

Place the calamari in a bowl. Sprinkle 1 tsp kosher salt and 1 tsp black pepper evenly over the squid. Add 1 tablespoon potato starch and toss to lightly coat the rings and tentacles; this helps create a light glaze and improves sauce adhesion.

Sear the calamari

Heat a large skillet or nonstick frying pan over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. When oil shimmers, add calamari in a single layer (work in batches if needed so pieces aren’t crowded). Sear for 30–45 seconds per side until opaque and just firm — avoid overcooking to prevent rubberiness. Remove calamari to a plate and set aside.

Build the sauce

In the same pan, reduce heat to medium. Add any small residual oil; if the pan is dry, add 1 teaspoon oil. Add 1 teaspoon minced garlic and 1 teaspoon minced ginger; sauté for 15–20 seconds until aromatic but not browned.

Pour in 1 tablespoon soy sauce, 1 tablespoon mirin, 1 tablespoon sake, 1 teaspoon brown sugar, and 2 tablespoons water. Stir to combine and bring to a gentle simmer.

Whisk together a small cornstarch slurry (about 1 teaspoon cornstarch mixed with 1 teaspoon cold water) and slowly whisk into the simmering sauce. Cook for 30–60 seconds until sauce thickens to a glossy teriyaki glaze. Taste and adjust balance: add a pinch more sugar for sweetness or a dash more soy for saltiness.

Turn off heat and stir in 1 teaspoon sesame oil for aroma.

Return the seared calamari to the pan and toss gently in the teriyaki glaze over low heat for 30–45 seconds to warm through and coat evenly. Do not simmer for long to avoid overcooking.

Transfer calamari to a serving plate. Sprinkle with 1 teaspoon toasted sesame seeds and 1 tablespoon sliced green onion. Serve immediately with lemon or lime wedges on the side to squeeze over just before eating.