Grilled Squid with Teriyaki Sauce | Hong Kong Food Blog with Recipes, Cooking Tips mostly of Chinese and Asian styles | Taste Hong Kong

Grilled Squid with Teriyaki Sauce

Grilled Squid with Teriyaki Sauce

I think I am imitating the Japanese style of preparing grilled whole squid calamari, aka Ika Maruyaki. Like many Yakiniku Houses (Japanese BBQ restaurants) advertise their teriyaki sauce, I also want to claim that mine is also an original one, but from a tiny kitchen hosted by a home cook than a professional chef.

There is no bottled teriyaki sauce in my stock because I may simply cook it up from scratch in minutes. But the prerequisite is that I have to spare some space for stocking up the bottles of the needed ingredients, namely mirin, sake and soy sauce .

They are kept however not solely for making teriyaki, I get sake for making this, soy sauce for this and this, and mirin for broth, just for an instance.

I make cuts on the squid body before grilling to shorten the broiling time. You may choose to cut it into rings only after it is grilled but that may require it to stay in the oven for a couple minutes longer.

Broiling the squid in the oven is almost effortless. The most labor-intensive task perhaps is about cleaning the squid. If this is your first time doing such, I believe a reference, which is easy-to-follow, from about.com shall be of help; and here is just a shot borrowed from their page.

Cutting squid or calamari

  • Ingredients
  • 1 squid, ~230g
  • Teriyaki Sauce
  • 2 tsp brown sugar
  • 4 tsp mirin (Japanese cooking wine)
  • 2 tbsp sake
  • 2 tbsp soy sauce
  • thickening: 1/2 tsp corn starch mixed with 2 tsp water
  • Marinades for squid
  • 1 tsp grated ginger
  • 1/4 tsp salt

Method

  • Cleaning
  • Tear apart the head of squid from its body. Chop off the beak and eye portion but reserve the tentacles.
  • Discard the transparent bone inside.
  • To make washing the inner part easy, also cut off 2 to 3 cm length (but reserve it for grilling as well) from the base part of the body.
  • Tear off the thin membrane from the body tube and tentacles.
  • Wash, rinse the squid under running water until clean.
  • Drain dry
  • Before grilling
  • Massage the squid with marinades and let it stand for about 15 minutes
  • Bring about 3 to 4 cups of water in a pan to a boil (sufficient for submerging the whole squid). Briefly blanch the squid including the tentacles for 10 to 15 seconds, after which you shall find the meat contracted and the squid body turn into a relatively firmer tube. Dish up quickly in order not to over-boil it.
  • Pat dry.
  • Slice the body crosswise, about 1.5 cm apart, but having the cuts about halfway through so that the rings are still attached.
  • Preparing teriyaki sauce
  • In a saucepan, combine all ingredients (except thickening) for teriyaki sauce.
  • Over low heat, simmer, and gently stir with a spatula until sugar dissolved. Then thicken with thickener and remove from heat.
  • Grilling
  • Preheat oven on grill to 350 degree F. Brush about half of the teriyaki sauce all over the squid.
  • Lightly oil an oven-safe dish, arrange squid and tentacles on it. After grilled for 5 minutes, take out dish and glaze the squid with another layer of sauce.
  • Return to oven and grill for another 5 minutes, or till done.

Dish up and serve hot.

While grilled squids in Yakiniku Houses are commonly served separately as side dishes with cold drinks or sake, let’s also make a happy deviation at home by serving them with rice or noodles. To enhance the flavor of this simple teriyaki, simply add some crashed garlic or chili powder into the sauce.

Enjoy!

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Comments

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  1. tigerfish

    You are good! This is like a perfect izakaya kind of dish. I also like another version of grilled squid they served in Indonesian restaurants – some kind of dark sauce over the grilled squid too but I never know what the dark sauce was.

  2. 5 Star Foodie

    Gorgeous! Sounds very flavorful with teriyaki sauce!

  3. emma

    i love cooking squid – there is something so exciting about preparing it, removing the ink and the plasticy bone thing. I have never thought of serving it like this though, whole but sliced. It looks really special.

  4. anh

    I love grilled squids! And that sauce sounds amazing!

  5. Little Inbox

    Wow, it was done so beautifully!

  6. Ju

    Fantastic! It looks really well done!

  7. noobcook

    never seen a cooked squid looked so gorgeous …. love your presentation and photography as always :)

  8. mycookinghut

    Very nicely served and teriyaki sauce is yum, always my favourite!

  9. Sook

    Mmmmmmm – this dish looks wonderful!!! I love squid. i don’t think I have seen squid anywhere here where I live… My mom used to cook squid dishes all the time when I was back in Korea… I miss it!

  10. Mei Teng

    My nephew loves squid. It’s his favourite.

  11. Christine@Christine's Recipes

    The squid is very meaty and juicy. Looks great in teriyaki sauce.
    As you said, teriyaki sauce is very easy to make once you’ve stocked all the bottled ingredients in your pantry. The sauce is very versatile, going very well with many different kinds of meat or veggies. Yumm…

  12. Wendy

    Wondering if you will consider including the English (U.S.) measurement for your recipes as well as the metric measurement.

  13. Tastes of Home (Jen)

    I love squid! Your version looks great, love home made teriyaki sauce for sure!

  14. TasteHongKong

    @Wendy,
    Thank you for your kind advice. Considered that I am not that good at managing numbers, I’m afraid I have to bias toward one system, and very likely in the near future as well.

  15. Juliana

    I would love to try this, but honestly would not like to handle squid…can I just come over?

  16. Angie's Recipes

    Squid with teriyaki sauce? I definitely sit down and join the feast.

  17. penny aka jeroxie

    Looks so good! I don’t mind handling squid… will like to try cooking your way. very beautiful

  18. Lena

    hi, i rarely eat japanese food but i think this is a great idea and you made your own teriyaki sauce!

  19. Lisa H.

    The squid looks very nicely glazed with teriyaki… would love to have a few…:)
    I am going to follow you on twitter so I will not miss out on your new post…

  20. TasteHongKong

    @Lisa H.
    Thanks! You may also opt to get updates from my RSS Feeds, enjoy.

  21. pigpigscorner

    Gorgeous presentation! I cook teriyaki sauce form scratch too, simple and so delicious!

  22. wgfoodie

    This is one of my husband’s favorite appetizers at Japanese restaurants! I’ve been wanting to make it at home, and now I can! Thanks for the great recipe!

  23. Brooke

    That is one of the most beautiful food pictures I have ever seen! I’m sure it tastes as good as it looks.

  24. mumusings

    Looks great! I was very much drawn to this post by the picture you took of the dish. Been wanting to learn to do squid and the above post is definitely very informative.

    A very inspiring site you’ve created!

  25. Florian @ frenchyscuisine.com

    Really nice photos… and funy dish !

  26. jaden

    gorgeous squid photo!

  27. 10 Street Foods to Seek from around the World | EcoSalon | Conscious Culture and Fashion

    […] the Ancestors (Obon) during which the ancestors return to the villages of their birth. Here’s a simple recipe featuring homemade teriyaki […]

  28. Nemesis

    I followed the recipe step by step and it was worth doing all the work. However I should mention that it ended up a little bit chewy than I was expecting. Perhaps it was something to do with the tiny bit of belacan paste I added to the sauce. Just an old habit I got since eating squid sambal the first time – I tend to add belacan paste in nearly every seafood recipe I do come across.

  29. TasteHongKong

    @Nemesis,
    Glad to hear that you find it worth doing. I don’t think your adding of belacan paste should make the squid chewier. Possible cause I guess is your squid might be thinner (even though of same weight as mine), thus it was slightly overcooked. Hope this helps and thanks for sharing your experience.

  30. mumusings

    Hi

    Was going to do a squid dish (inspired by your recipe above) when I was totally distracted and disrupted by a grisly find within a large squid…

    See pics here: http://mumusings.blogspot.com/2011/03/home-mumusings-64-fresh-squid-how-do.html

    Anyone had interesting finds while cleaning squids before? Had a good scream and then a good laugh afterwards…

  31. TasteHongKong

    @mumusings,
    Although I haven’t had a similar experience as yours, when dealing with slimy things I have a habit of wearing hand gloves.
    Hope that this does not put off your interests in trying the dish.

  32. mumusings

    Haha… definitely going to still cook the squid. Will definitely put on gloves next time:)

  33. Nira Rabinovitch

    I am really fighting with my self to want to taste something that looks like that and i don’t know..It looks so much like an alien…maybe in a stew or something like that.

  34. Celeste

    Beautiful! The ginger comes through very gently and tastes amazing – but I found it very salty. I’m on a low salt diet, so I think I will remove the salt and just marinate in ginger next time – unless it’s essential?

    I actually had this on a bed of mashed potato with fried shallots mixed into it because you can only buy squid tubes where I live, and it was very filling and tasty! Thank you so much for the recipe!

  35. TasteHongKong

    @Celeste,
    Thanks for your kind feedback but sorry for my delayed response.
    Instead of omitting the salt completely, perhaps you may also reduce the amount of soy sauce. I believe by adding a small pinch of sea salt will bring out the flavors of good seafood. Enjoy again!

  36. Foodie Adventurer

    Want to try this recipe but was just curious about the sake. Did you use cooking sake (which is quite salty) or regular drinking sake?

  37. TasteHongKong

    @Foodie Adventurer,
    I used drinking sake, which is somewhat sweet.
    Enjoy!