Name: TOKYO GRILL at North Yorks Grilled Squid (ika Yaki) Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 each whole squid (cleaned, body and tentacles); 1 tsp kosher salt; 0.25 tsp freshly ground black pepper; 2 tbs soy sauce (light or regular); 1 tbs mirin; 1 tbs sake (or dry white wine); 0.5 tsp granulated sugar; 0.5 tsp sesame oil; 0.5 tsp grated fresh ginger; 0.5 tsp grated garlic; 1 tsp butter (optional, for extra gloss); 0.5 tsp toasted sesame seeds; 1 tbs finely sliced green onion; 2 wedges lemon or lime wedges

Method

Prepare squid

Clean and flatten

Rinse the squid under cold water. If not already cleaned, remove the head, innards, cartilage (quill), and skin from the mantle; keep the tentacles. Pat squid dry with paper towels. For even grilling, score the outer surface of the mantle in a shallow crosshatch pattern (do not cut all the way through). This helps the squid stay flat and prevents curling.

Butterfly (optional)

If the squid is large and you prefer thinner pieces, split the mantle along one side and open it out flat (butterfly). Leave tentacles whole or halve if very large. Pat dry again if any moisture remains.

Make marinade / glaze

In a small bowl combine soy sauce, mirin, sake, sugar, sesame oil, grated ginger and garlic. Stir until sugar dissolves. Reserve about 1 tablespoon of the mixture for brushing during cooking; the remainder will be used as a finishing glaze (or vice versa).

Season and marinate

Lightly season the squid on both sides with kosher salt and black pepper. If you prefer more flavor, brush both sides with 1 tablespoon of the marinade and let rest 10–15 minutes at room temperature (do not marinate longer than 30 minutes or the acid/salt can toughen the squid).

Grill

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

Place the squid, scored side down, on the hot grill. Grill for 1.5–2 minutes until you have good char marks, then flip and grill the other side 1–2 minutes. Tentacles may cook slightly faster—watch them so they do not burn. Total cooking time should be about 3–4 minutes; squid should be just opaque and tender. Overcooking makes it rubbery.

During the last 30–60 seconds of cooking, brush the exposed surfaces with the reserved marinade (or with the remaining marinade warmed briefly) and, if using, a little butter to create a glossy glaze. Flip once more if needed to caramelize the glaze slightly.

Finish & serve

Remove the squid from the grill and transfer to a cutting board. Sprinkle toasted sesame seeds and sliced green onion over the squid. Squeeze a lemon or lime wedge over the top just before serving.

For serving, slice the mantle into strips or serve whole for presentation. Serve immediately while hot with extra citrus on the side.