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Teriyaki Squid

We always love the vibrant scene of our local fish market. It was always crowded, noisy, and colorful.  Last Sunday, Sadik and I went to buy fresh seafood. We want to get some squid for dinner sometimes this week. Our fish monger tried to sell us giant squids when we told him we only need 3 of them. Each squid weighted about a kilo. They were massive, and even one was bigger than what was required. Through the busy crowd and commotion, we told him to give us some medium size squids. I wouldn’t know what to do with the giant squid at the moment. But the smaller squids that I got were fresh and perfect.

teriyanki squid 7

Sticky Teriyaki Squid is very easy to make, and it can be very addictive. Who wouldn’t want something messy and good— something that makes us lick our fingers and forget about appropriate eating manners? The dark, sweet, glossy sauce brightens the fresh flavor of the squid. I love to do this for snack, especially when we have a lot of friends over. And sometimes, I serve it with hot rice and stir fried veggies with a bubbling hot Miso Soup on the side.

teriyanki squid 6

The trick to make the squid super tender and juicy is to slap it on a super hot pan and cook it just a couple of minutes or so. The mistake of overcooking the squid will turn it into a tough, rubbery, chewy thing. Ideally, I love to marinate this for hours and cook it over hot charcoal. However, it’s a hot summer day, and people will probably think I am mad to start a barbecue on my balcony right now. You can cook this delicious squid on a hot griddle and let the smell spread all over your house so good.

Teriyaki Squid


teriyanki squid 2

2 squids (about 300 gm each) – cleaned and scored

1 tsp grated ginger

½ tsp grated garlic

3 tbsp soy sauce

3 tbsp Mirin

3 tbsp brown sugar

1 tsp corn starch- dissolved in 2 tbsp water

1/2 tsp ground black pepper

1/2 tbsp oil for greasing the pan

Direction:teriyanki squid 3

In a bowl, combine ginger, garlic, soy sauce, Mirin, brown sugar, pepper and corn starch solution. Stir until the sugar is dissolved.

Add the squids and marinate for at least 15 minutes. If you are not cooking them right away, keep marinated in refrigerator.

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To cook, heat oil in a pan over high heat stove. Swirl the oil in the pan to make sure the pan surface is nicely greased.

Add the squids and cook for about a minute or two on each side.

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When the squids are about to be done, pour in the rest of the marinade and stir well to create the sticky dark coat on the squid. It’s important to not overcook it.

Serve hot and enjoy.

teriyanki calamari


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