Squid Teriyaki – a delicious recipe with soy sauce, mirin, sherry, mirin, water, sugar. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
To make the terriyaki sauce, combine all the ingredients except the cornstarch. Reserve half of the sauce, marinate the squid in the other half for 1 hour.
2
Prepare the fire. Skewer squid pieces and tentacles. Heat the reserved terriyaki sauce in a saucepan. When it begins to boil, add the cornstarch dissolved in a little water. As soon as the sauce thickens, remove from heat. As it cooks you will baste the squid with this terriyaki sauce.
3
Grill the squid until it turns dark brown, 2 to 3 minutes per side, depending on the heat, and then turn it over. Baste one last time and then remove skewers from the fire. Serve over rice accompanied with any remaining sauce.
80
kcal
Calories
1
g
Fat
17
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 pounds squid cleaned and cut into rings, 1 cup soy sauce, 1 cup mirin, 1/2 cup sherry, and more.
Yes, Squid Teriyaki falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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