Squid Teriyaki
Submitted by juanita100
Grilled squid teriyaki with a homemade sauce of soy, mirin, and lemon juice. Tender calamari rings skewered and charred on the grill, basted with a sticky-sweet glaze, and served over steamed rice.
YIELD
4 servingsPREP
80 minCOOK
15 minREADY
100 minForget takeout. This grilled squid teriyaki delivers smoky, caramelized calamari rings coated in a glossy homemade teriyaki glaze that clings to every bite.
The sauce comes together from scratch with soy sauce, mirin, sugar, and a bright hit of lemon juice. It does double duty as both the marinade and the finishing baste.
Threaded onto skewers and kissed by high heat, the squid picks up beautiful char marks while staying tender inside. A quick turn on each side is all it takes.
Serve these glistening skewers over a bowl of steamed rice and let the sauce pool into every grain.
Kitchen Tips
- Don’t overcook the squid. Two to three minutes per side keeps it tender; any longer and it turns rubbery.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- Thicken the reserved teriyaki sauce by simmering it with a cornstarch slurry so it coats the squid like lacquer.
- Clean your squid thoroughly, removing the quill and any remaining innards before cutting into rings.
Ingredients
Directions
To make the terriyaki sauce, combine all the ingredients except the cornstarch.
Reserve half of the sauce, marinate the squid in the other half for 1 hour.
Prepare the fire.
Skewer squid pieces and tentacles.
Heat the reserved terriyaki sauce in a saucepan.
When it begins to boil, add the cornstarch dissolved in a little water.
As soon as the sauce thickens, remove from heat.
As it cooks you will baste the squid with this terriyaki sauce.
Grill the squid until it turns dark brown, 2 to 3 minutes per side, depending on the heat, and then turn it over.
Baste one last time and then remove skewers from the fire.
Serve over rice accompanied with any remaining sauce.
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