Grilled Soy Glazed Squid Pt. 2

Now that you've got your squid prepped and ready to go, we'll move on to the next part, making a delicious sauce to glaze on top.

Sweet Soy Seafood Glaze
(approx. 30 mins)

1 cup sugar

1 cup water

1/2 onion
4 cloves of garlic
1/4 cup Soy Sauce (highest quality possible)
2 Tbsp Mirin

Start by mincing the onion and garlic and sauté on medium for about five minutes, or until the onions start to brown around the edges.

Add the soy sauce and mirin and heat for an additional five minutes.

Pour in your water and add the sugar and bring to a boil.

Bring down the temperature and simmer for 20-30 minutes until the liquid has reduced by half.

At this point, your glaze is done!

Let cool and store for later or use it right away to glaze your seafood with.

Next, we'll put it all together.

Cooking

(approx. 10 mins)

The key to getting this right is to soften up the meat without overcooking it.
Whereas the restaurant most likely grilled their squid immediately, we prefer to steam it first to get an even more tender consistency.

So into the steamer goes the body for 2 minutes.

I’m gonna stop and tell you about one very important step:

You gotta shock the squid in an ice bath after steaming. (or do like us and forget to make ice so you resort to freezable ice packs)

If you don’t do this, it will continue to cook and by the time you get it off the grill, the meat is already ruined. It won’t be terrible, you just won’t get the unreasonably tender meat you would otherwise.

So pop your squid in for about a minute or two and then set it aside until grill time.

For full authenticity, give your squid a brush with your glaze first and pop it all on a screaming-hot grill.

These don’t need much time, just about 3-5 minutes per side brushing frequently with glaze until you see those gorgeous grill marks.

Pull from the grill and plate it up.

You can enjoy as is or dip into the leftover glaze for even more flavor!