Easy Grilled Festival Style Squid Recipe by えいちゃんです
This recipe is translated from Cookpad Japan. See original: 簡単。ぷりぷり屋台風イカ焼き！ Easy Grilled Festival-Style Squid Cooking Instructions 1 Score the squid body with shallow cuts and marinate it for a while with the ingredients marked ☆ (sake, soy sauce, ginger paste). (Sorry for using a plastic bag. The tentacles were used in another dish this time.) 2 It should look like this. 3 Drain off the marinade, then heat a lightly oiled skillet over medium-high heat. Grill the squid until it gets a nice char. 4 The squid may curl up, so press it down with chopsticks for a bit to keep it flat. 5 Once it starts to brown, 6 Lower the heat, sprinkle with sake, cover with a lid, and let it steam for about 2 minutes. 7 When the squid becomes plump, remove the lid, add the ingredients marked ★ (soy sauce, mirin, sugar), and simmer until the sauce thickens and coats the squid. 8 It should be glossy and shiny. 9 Sprinkle with shichimi togarashi if you like! 10 Thank you for helping this recipe reach the top 10 searches on March 21, 2015! Thanks to everyone who checked it out! 1 Score the squid body with shallow cuts and marinate it for a while with the ingredients marked ☆ (sake, soy sauce, ginger paste). (Sorry for using a plastic bag. The tentacles were used in another dish this time.) 1 Score the squid body with shallow cuts and marinate it for a while with the ingredients marked ☆ (sake, soy sauce, ginger paste). (Sorry for using a plastic bag. The tentacles were used in another dish this time.) 2 It should look like this. 2 It should look like this. 3 Drain off the marinade, then heat a lightly oiled skillet over medium-high heat. Grill the squid until it gets a nice char. 3 Drain off the marinade, then heat a lightly oiled skillet over medium-high heat. Grill the squid until it gets a nice char. 4 The squid may curl up, so press it down with chopsticks for a bit to keep it flat. 4 The squid may curl up, so press it down with chopsticks for a bit to keep it flat. 5 Once it starts to brown, 5 Once it starts to brown, 6 Lower the heat, sprinkle with sake, cover with a lid, and let it steam for about 2 minutes. 6 Lower the heat, sprinkle with sake, cover with a lid, and let it steam for about 2 minutes. 7 When the squid becomes plump, remove the lid, add the ingredients marked ★ (soy sauce, mirin, sugar), and simmer until the sauce thickens and coats the squid. 7 When the squid becomes plump, remove the lid, add the ingredients marked ★ (soy sauce, mirin, sugar), and simmer until the sauce thickens and coats the squid. 8 It should be glossy and shiny. 8 It should be glossy and shiny. 9 Sprinkle with shichimi togarashi if you like! 9 Sprinkle with shichimi togarashi if you like! 10 Thank you for helping this recipe reach the top 10 searches on March 21, 2015! Thanks to everyone who checked it out! 10 Thank you for helping this recipe reach the top 10 searches on March 21, 2015! Thanks to everyone who checked it out! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Philly cheese stuffed chicken breasts Sausage & Cheese Stuffed Shells Spinach Tomato & Feta Stuffed Chicken Breast Potato Pop Cheddar Bacon Cavatappi Philly cheese stuffed chicken breasts Sausage & Cheese Stuffed Shells Spinach Tomato & Feta Stuffed Chicken Breast Potato Pop Cheddar Bacon Cavatappi Peppermint Bark Muddy Buddies Blueberry Short cake for Skye Breakfast Pockets Triple Chip Cookies Nue Era Mud Punch Zuchinni & Feta Quiche Carrot And Sour Plum In Pork Soup Young Jack fruit coconut gravy ACAR TIMUN (Cucumber pickle) A Family Tradition *Mexican Fruitcake* Peppermint Bark Muddy Buddies Blueberry Short cake for Skye Breakfast Pockets Triple Chip Cookies Nue Era Mud Punch Zuchinni & Feta Quiche Carrot And Sour Plum In Pork Soup Young Jack fruit coconut gravy ACAR TIMUN (Cucumber pickle) A Family Tradition *Mexican Fruitcake*