Japanese · Dinner
Grilled Squid on Skewers
Fresh squid tentacles and bodies threaded onto skewers, brushed with a soy-mirin glaze and charred over direct high heat until lightly blistered and smoky. Finished with lemon and scallion, this Japanese grill dish pairs charred edges with tender, quick-cooked flesh.
$7
15 minsPrep
6 minsCook
21 minsTotal
EasyLevel
Nutrition per serving
295Calories
32.4gProtein
6.9gFat
26.8gCarbs
5.3gSugar
1gFiber
1180mgSodium
398mgChol
1.2gSat Fat
420mgPotassium
70mgCalcium
2.1mgIron
1.5mcgVitamin B12
8mgVitamin C
gluten-free-adaptable
low-calorie
rich-umami
thirty-min-meals
hidden-gems
low-calorie
Instructions
1
Prep
Rinse the squid rings and tentacle clusters under cold water, pat dry, then thread onto two metal or pre-soaked bamboo skewers. Grate the garlic and ginger, and thinly slice the scallion.
2
Marinate
In a small bowl, whisk together soy sauce, mirin, sesame oil, grated garlic, and grated ginger; brush over the skewered squid and marinate at room temperature for 15 minutes.
3
Char
Heat a grill pan to high and lay the skewers directly over the heat; grill 2 minutes per side, about 4 minutes total, until opaque with light char marks.
4
Plate
Set the skewers over the cooked white rice, scatter with sliced scallion and sesame seeds, and serve with the lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g squid, cleaned and cut into rings and tentacle clusters
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sesame oil
- 2 clove2 clove garlic
- 1 tsp1 tsp ginger-fresh
- 22 scallion
- 22 lemon wedge
- 1 tsp1 tsp sesame seeds
- 1/2 tsp1/2 tsp black pepper
- 1 cup190g white-rice-cooked, to serve
