Yakiika Recipe

Rinse the cleaned whole squid under cold water and pat dry thoroughly with paper towels. If the squid bodies are very large, score the outside lightly in a diamond pattern (1/4" deep) to prevent curling and help it cook evenly.

If not already done, remove the quill and innards, and trim the beak from the tentacles. Leave tentacles attached to bodies for presentation. Sprinkle the squid lightly with the kosher salt and let sit 5–10 minutes; pat dry again. This firms the flesh and draws out excess moisture.

In a small saucepan combine soy sauce, mirin, sake, and granulated sugar. Stir and bring to a gentle simmer over medium heat until sugar dissolves, about 2–3 minutes.

Add grated ginger, minced garlic, and sesame oil. Simmer gently 1–2 more minutes to meld flavors. Remove from heat and let cool to warm. Reserve about 2 tablespoons of the sauce for serving if you like (do not use the portion that will be used on raw squid without reheating).

Preheat grill to medium-high (about 400–450°F / 200–230°C). Oil the grill grates lightly with the neutral oil to prevent sticking.

If using a charcoal grill, let coals burn until covered with gray ash and create an even medium-high heat. For a gas grill, preheat with the lid closed.

First Sear

Place the whole squid on the hot grill, body side down. Grill without moving for 1.5–2 minutes until char marks appear.

Flip and Baste

Flip the squid and brush the top side with the warm tare sauce. Grill another 1.5–2 minutes. Keep the lid open for control; squid cooks quickly so watch to avoid burning the sugar in the tare.

Finish Cooking

Flip again and baste the other side once more. Total grill time should be 4–6 minutes depending on size — cook until opaque, just firm, and lightly charred. Overcooking makes squid tough. Tentacles will crisp slightly; bodies should remain tender.

If squid is large or thicker portions need more time, move them to a cooler part of the grill and cook an extra 1–2 minutes with lid closed, basting once more.

Transfer grilled squid to a cutting board. Let rest 1–2 minutes, then cut into 1"–1½" rings or slice bodies into strips, leaving some whole for presentation if desired. Arrange tentacles attractively.

Drizzle or brush with any reserved warmed tare. Sprinkle optional shichimi togarashi, toasted sesame seeds, and sliced green onions. Serve immediately with lemon or lime wedges to squeeze over the squid.

Enjoy while hot as an appetizer or main — recommended serving size is one whole squid per person.