Squid with Ginger-Soy Sauce Marinade
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1/2 cup soy sauce
- 3 tablespoons mirin
- 2 tablespoons grated fresh ginger
- Carbohydrate 6 g(2%)
- Cholesterol 264 mg(88%)
- Fat 2 g(3%)
- Fiber 0 g(1%)
- Protein 20 g(41%)
- Saturated Fat 0 g(2%)
- Sodium 1801 mg(75%)
- Calories 139
Preparation Mix together the soy sauce, ginger, and mirin in a large bowl to make the marinade. Reserve 1/2 cup of the marinade and set aside. Lay the squid in the remaining liquid, gently turning 4 times to coat all over. Marinate the squid for 10 minutes at room temperature, turning once. Preheat a grill to hot. Grill the squid for about 4 minutes (5 minutes if they're larger than 1 ounce apiece). Every 30 seconds flip the squid and brush on the reserved marinade. The squid will turn from translucent to white when they're ready, becoming tender and releasing a rich aroma. Be careful not to overcook; squid turns rubbery if grilled too long. Serve immediately. Reprinted with permission from The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables by Tadashi Ono & Harris Salat. Copyright © 2011 by Tadashi Ono and Harris Salat; food photographs copyright © 2011 by Todd Coleman. Published by Ten Speed Press, a division of Random House, Inc.
Preparation Mix together the soy sauce, ginger, and mirin in a large bowl to make the marinade. Reserve 1/2 cup of the marinade and set aside. Lay the squid in the remaining liquid, gently turning 4 times to coat all over. Marinate the squid for 10 minutes at room temperature, turning once. Preheat a grill to hot. Grill the squid for about 4 minutes (5 minutes if they're larger than 1 ounce apiece). Every 30 seconds flip the squid and brush on the reserved marinade. The squid will turn from translucent to white when they're ready, becoming tender and releasing a rich aroma. Be careful not to overcook; squid turns rubbery if grilled too long. Serve immediately. Reprinted with permission from The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables by Tadashi Ono & Harris Salat. Copyright © 2011 by Tadashi Ono and Harris Salat; food photographs copyright © 2011 by Todd Coleman. Published by Ten Speed Press, a division of Random House, Inc.
