Japanese Grilled Squid (Ikayaki) Recipe

When’s your favorite time to grill? In Southern California, we love grilling year-round thanks to the perfect weather. Our grill has proven to be one of our best investments, used for everything from weeknight dinners to weekend family feasts. Recently, after a big hit with the Sizzling Teriyaki Ribeye Kabobs, we decided to bring a taste of Japan’s festival cuisine to our backyard. My partner fondly recalled his days in Japan, where Japanese Grilled Squid, or “Ikayaki,” was a crowd-pleaser at summer festivals, and we couldn’t resist sharing that experience with our kids.

Japanese grilled squid, known as “Ikayaki,” is a staple at Japanese festivals and street food stalls. The name says it all: “Ika” means squid, and “yaki” refers to cooking over direct heat. Unlike the battered and fried calamari you might be familiar with, Ikayaki highlights the natural sweetness of the squid. It’s marinated in a savory-sweet glaze made of soy sauce, mirin, sake, and ginger, then grilled until smoky and tender. Typically served on sticks, this dish is as convenient as it is flavorful – a handheld treat perfect for both kids and adults.

This recipe for grilled squid isn’t just about incredible flavor; it’s a culinary journey that brings the vibrant energy of Japanese festivals to your grill. The simple marinade creates a harmony of sweet, savory, and umami flavors, while the grilling process adds a lightly charred, irresistible aroma. Paired with a garnish of pickled ginger or a side of Japanese-style corn on the cob, it’s an easy way to elevate your outdoor dining experience. Trust me, this dish is a surefire way to impress your family and guests.

It’s always so much fun and playful to eat food on sticks. I absolutely love the clean-up process too – simply toss the sticks in the trash can and forget all about washing utensils.

I hope you will enjoy this exotic Japanese grilled squid on a stick recipe and have fun with the super easy clean-up afterwards!

Why You’ll Love This Recipe:

• Authentic Taste: Experience the traditional flavors of Japanese grilled squid (Ikayaki) right at home.
• Quick and Easy: Simple preparation and a short grill time make this recipe ideal for weeknights or entertaining.
• Nutrient-Packed: Squid is a high-protein, low-fat seafood loaded with essential nutrients.
• Playful Presentation: Serve these delicious grilled squid skewers for a fun, festival-style meal.

Nutritional Benefits:

Squid is an excellent source of lean protein and provides vital nutrients like vitamin B12, phosphorus, and selenium. The ginger in the marinade supports digestion and has anti-inflammatory properties. Paired with low-sodium soy sauce and fresh garnishes, this dish is as nutritious as it is delicious.

Ingredients:

• 2 Whole Squid – Medium-sized, fresh, and cleaned for easy preparation and tender texture when grilled.
• 2 Tablespoons Sake – A Japanese rice wine that enhances sweetness and tenderizes the squid.
• 2 Tablespoons Light Soy Sauce – A rich umami base that adds depth to the marinade.
• 2 Tablespoons Mirin – A sweet rice wine that balances flavors and adds a glossy finish to the grilled squid.
• 1 Tablespoon Grated Fresh Ginger – Provides a zesty, aromatic kick that elevates the marinade.
• 2 Tablespoons Pickled Ginger – A tangy and refreshing garnish that pairs perfectly with smoky flavors.
• 2 Whole Fresh Shiso Leaves – An optional garnish with a citrusy, minty note for a decorative touch.
• 2 Teaspoons Kewpie Mayo – A creamy and tangy dip that complements the smoky and savory squid.

Instructions:

Gather Your Ingredients
Start by setting out all your ingredients: fresh squid, sake, soy sauce, mirin, fresh ginger, pickled ginger, shiso leaves, and Kewpie mayo. Having everything ready will make the process smoother and more enjoyable!

Prepare the Squid
Clean the squid by removing the head, tentacles, and cartilage, and rinse them well. Lay the squid on a cutting board and score the body diagonally with a sharp knife. These cuts not only look beautiful but help the marinade soak in and give the squid that irresistible grilled texture.

Mix the Marinade
In a shallow dish, combine sake, soy sauce, mirin, and freshly grated ginger. Whisk it all together until well blended. Place the cleaned and scored squid into the marinade, ensuring every piece is well coated. Cover and let it marinate for at least 30 minutes in the refrigerator to absorb all the delicious flavors.

Skewer the Squid
After marinating, carefully thread each squid onto skewers. This step makes the grilling process easier and gives the dish that authentic Japanese street food vibe. Don’t forget to reserve the leftover marinade—it’ll be perfect for basting!

Preheat the Grill
Fire up your grill to medium-high heat. If you’re using a gas grill, make sure it’s nice and hot before adding the squid. For a charcoal grill, wait until the coals are glowing and lightly ashed over. The smell of grilling squid is about to bring the whole neighborhood over!

Grill the Squid
Place the skewered squid directly on the grill grates. Cook for 2–3 minutes per side, turning carefully with tongs. As it cooks, baste the squid with the reserved marinade for extra flavor and a beautiful caramelized glaze. You’ll know it’s ready when the squid turns opaque and has a light char.

Garnish and Serve
Once the squid is grilled to perfection, remove it from the skewers and plate it with flair! Add a few pieces of pickled ginger, fresh shiso leaves, and a dollop of creamy Kewpie mayo on the side. Not only do these garnishes add flavor, but they also make the presentation stunning!

Bring the plate to the table and watch everyone’s faces light up! The smoky, savory aroma of the grilled squid combined with the sweet and tangy garnishes will transport you straight to a Japanese street festival. Grab a skewer, dip it in the Kewpie mayo, and enjoy every bite!

Cooking Ikayaki is as fun as it is delicious, and with these steps, you’ll feel confident from start to finish! Happy grilling!

Pro Tips:

• Score with Precision: The diagonal cuts not only look great but also help the squid cook evenly and absorb the marinade.
• Don’t Overcook: Squid becomes tough if overcooked. Keep an eye on it and remove from the grill as soon as it’s opaque.
• Use Fresh Ingredients: For the best flavor, use fresh ginger and high-quality soy sauce.

FAQ:

1. Can I use frozen squid?
Yes! Just make sure it’s fully thawed and cleaned before marinating.

2. What’s the difference between Ikayaki and calamari?
Ikayaki is Japanese-style squid that is marinated and grilled whole, while calamari is typically deep-fried and breaded.

3. What can I serve with this dish?
Try pairing it with steamed rice, grilled vegetables, or miso soup for a complete Japanese-inspired meal.

If You Enjoyed This Recipe, Try My Other Japanese Favorites!

If you loved this Japanese-style squid (Ikayaki) recipe, you’re in for a treat! Explore more of Japan’s comforting and flavorful cuisine with these recipes. Warm up with a bowl of hot Soba Noodle Soup, a light yet hearty dish featuring buckwheat noodles in a savory broth. For a rich and satisfying meal, try my Japanese Chicken Curry Recipe, which combines tender chicken, vegetables, and a flavorful curry sauce. And don’t miss the soothing flavors of Salmon Tofu Miso Soup, a healthy and delicious bowl of goodness that’s perfect for any time of the year. Each dish captures the essence of Japanese home cooking, bringing authentic flavors right to your table!