Pat the squid steaks dry with paper towels. If not already, remove any membrane and lightly score the surface in a diamond pattern (do not cut through). Season both sides evenly with 1 tsp sea salt and 1 tsp black pepper.

Light dusting

Place 2 tablespoons flour on a plate and very lightly dredge each squid steak, shaking off any excess. The light coating helps achieve a slight crust while keeping the squid tender.

Pan-fry squid

Heat a large skillet (preferably cast-iron or stainless steel) over medium-high heat until hot but not smoking. Add 3 tablespoons vegetable oil and swirl to coat. Add the squid steaks and cook undisturbed 1 to 1½ minutes per side until golden and just cooked through (opaque and slightly firm). Avoid overcooking; total cook time should be about 2–3 minutes. Remove squid to a plate and tent loosely with foil to keep warm.

House-made teriyaki sauce

Combine sauce ingredients

While the squid rests, in a small bowl whisk together 1 tablespoon soy sauce, 1 tablespoon mirin, 1 tablespoon sake, 1 teaspoon granulated sugar, 1 teaspoon honey, 1 teaspoon grated ginger, 1 teaspoon minced garlic, and 2 tablespoons water until sugar and honey dissolve.

Thicken sauce

In a separate small cup, mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Heat the skillet used for the squid over medium heat (wipe out excess oil leaving browned bits). Pour the combined sauce into the skillet and bring to a gentle simmer, scraping up any fond. Stir in the cornstarch slurry and simmer 30–60 seconds until the sauce is glossy and slightly thickened. Reduce heat to low and stir in 1 teaspoon butter for shine and to round the flavor.

Coat squid

Return the cooked squid to the skillet, tossing quickly in the sauce to coat both sides for about 20–30 seconds just to warm through and glaze. Do not simmer for long to avoid toughening the squid.

Finish & Serve

Transfer glazed squid steaks to a warm serving plate. Spoon any remaining glaze over the top.

Garnish with 1 teaspoon toasted sesame seeds and 1 tablespoon thinly sliced green onions. Serve immediately with lemon wedges on the side to squeeze over, if desired.

Enjoy as a hot appetizer. Leftovers (if any) can be refrigerated in an airtight container for up to 24 hours but are best fresh.