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Ingredients
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Squid and Marinade
Basting Sauce (Sakura Ginger Sauce)
Finish & Grill Prep
Method
Squid and Marinade
- 1
Prepare Squid
Rinse the cleaned squid under cold water and pat dry with paper towels. If tubes are large, slice into 1/2-inch rings; leave tentacles whole. Lightly score the outside of tubes in a crosshatch pattern with a sharp knife to help them stay tender and absorb marinade (do not cut through).
- 2
Make Marinade
In a bowl combine 3 tbsp minced sakura ginger, 3 tbsp soy sauce, 2 tbsp mirin, 2 tbsp sake, 1 tbsp brown sugar, 1 tsp sesame oil, 1 tsp rice vinegar, 1 grated garlic clove, 1 tsp fresh lemon juice, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Whisk until sugar dissolves and ingredients are well blended.
- 3
Marinate Squid
Place the squid (rings and tentacles) in a shallow dish or resealable bag and pour half of the marinade over them (reserve the other half for basting and finishing). Turn to coat thoroughly. Marinate in the refrigerator for 20–30 minutes — no longer than 45 minutes to avoid toughening the squid.
Basting Sauce (Sakura Ginger Sauce)
- 4
Prepare Basting Sauce
Combine the reserved half of the marinade with 2 tbsp chopped sakura ginger, 1 tbsp mirin, 1 tbsp honey and 2 tbsp water in a small saucepan. Stir 1 tsp cornstarch into the mixture to thicken. Bring to a gentle simmer over medium-low heat, stirring, until slightly thickened (about 2–3 minutes). Remove from heat and stir in 1 tsp toasted sesame seeds and 2 tbsp thinly sliced scallions. Keep warm. This is the sakura ginger basting sauce.
Finish & Grill Prep
- 5
- 6
Grill Squid
Remove squid from marinade, letting excess drip off. Place squid on the hot grill in a single layer. Cook squid 1.5–2 minutes per side until just opaque and lightly charred; tubes will curl slightly and tentacles will crisp at the tips. Baste once with the warm sakura ginger sauce during the last 30–45 seconds on each side for a glossy finish. Total grill time should be 3–4 minutes — avoid overcooking.
- 7
Rest and Serve
Transfer grilled squid to a platter, spoon any remaining warm sakura ginger sauce over the top, sprinkle extra toasted sesame seeds and sliced scallions if desired, and serve immediately with lemon wedges on the side.