Squid Steak Haku Recipe

Prepare the squid

If not already cleaned, remove head, innards, quill and skin from the squid tube. Rinse and pat dry with paper towels. For a steak-style presentation: butterfly the tube by slicing lengthwise without cutting through, or open it completely and press flat. Alternatively, score the inside surface in a shallow crosshatch pattern (about 1/8" deep) to tenderize and allow marinade to penetrate.

Make the marinade

In a shallow dish or bowl, whisk together soy sauce, mirin, sake, lemon juice, grated ginger, garlic, sugar and neutral oil until sugar dissolves. Season with the coarse sea salt and black pepper.

Marinate the squid

Place the prepared squid in the marinade, turning to coat both sides. Let sit for 15–30 minutes at room temperature or up to 1 hour refrigerated. Do not marinate much longer than 1 hour to avoid overly softening the flesh.

Preheat and heat pan or grill

When ready to cook, heat a heavy skillet or cast-iron pan (or preheat a grill) over medium-high to high heat until very hot. If using a pan, add 1 tsp neutral oil and swirl to coat.

Sear the squid steak

Remove squid from marinade and let excess drip off (reserve marinade). Pat lightly with paper towel if there's excess liquid. Place squid in the hot pan or on the grill. Sear 1.5–2 minutes per side for a 1/2"–3/4" thick steak, until golden with good char marks. Avoid overcooking — squid cooks fast and becomes rubbery if left longer than 3–4 minutes total.

Finish with butter and glaze

Lower heat to medium, add the butter to the pan and spoon melted butter over the squid for 20–30 seconds. Optionally pour the reserved marinade into the pan and cook for 30–45 seconds to reduce and glaze the squid (if using reserved marinade that touched raw squid, bring to a full boil for 1 minute to ensure safety). Stir in the toasted sesame oil for aroma. If grilling, melt butter in a small pan and spoon over the cooked squid.

Rest and slice

Transfer the squid to a cutting board and let rest 1–2 minutes. Slice crosswise into 1/2" pieces (or present whole as a steak).

Arrange the sliced or whole squid on a serving plate. Sprinkle with sliced scallions and toasted sesame seeds. Add a light dusting of shichimi togarashi or chili flakes if using. Serve immediately with lemon wedges alongside for squeezing.