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Grilled Whole Squid Skewers with Soy Glaze

Grilled Whole Squid Skewers with Soy Glaze

Nutrition Facts

Per 420g serving

% Daily Value based on a 2000 kcal diet

Calories 390 kcal
20% DV
Total Fat 10.0g
15% DV
Monounsaturated Fat4.8g
Polyunsaturated Fat2.3g
Saturated Fat2.1g
Total Carbohydrate 6.0g
2% DV
Starch3.0g
Sugars3.0g
Protein 67.0g
100% DV
Animal Protein67.0g

About

Grilled whole squid skewers with a glossy savory-sweet glaze. This is a high-protein seafood dish with low carbohydrates and moderate fat, with sodium likely elevated from seasoning and sauce.

Ingredients

Vitamins & Minerals

Vitamins

NutrientAmountDV%Half-life
Biotin (B7)9.0mcg30%
Choline270.0mg49%
Folate (B9)22.0mcg6%
Niacin (B3)10.5mg66%
Pantothenic Acid (B5)2.1mg42%
Riboflavin (B2)0.7mg54%
Thiamin (B1)0.1mg7%
Vitamin A18.0mcg2%
Vitamin B126.8mcg283%
Vitamin B60.5mg29%
Vitamin C3.0mg3%
Vitamin D2.5mcg13%
Vitamin E1.2mg8%
Vitamin K0.8mcg1%

Minerals

NutrientAmountDV%Half-life
Calcium140.0mg14%
Copper1150.0mcg128%
Iron3.8mg21%
Magnesium145.0mg35%
Phosphorus980.0mg140%
Potassium1180.0mg25%
Selenium185.0mcg336%
Sodium980.0mg43%
Zinc6.5mg59%

Grilled Whole Squid Skewers with Soy Glaze

Headnote


This dish is built on precision: squid cooked quickly over high heat, then lacquered with a restrained soy glaze that sharpens its natural sweetness. The result should be supple, lightly charred, and clean on the palate, never rubbery or heavy. Served immediately, it carries the discipline of the grill and the clarity of the sea.

Recipe essentials


  • Dish category: Grilled seafood

  • Cuisine or origin: Japanese-inspired

  • Course type: Main course

  • Yield: 2 servings

  • Serving size: 210 g

  • Prep time: 15 minutes

  • Cook time: 8 minutes

  • Total time: 23 minutes

  • Difficulty: Medium


    • Equipment


  • Grill or grill pan

  • 2 metal skewers or 4 soaked wooden skewers

  • Small saucepan

  • Mixing bowl

  • Tongs

  • Pastry brush


    • Ingredients


    Squid


  • 420 g whole squid, cleaned, bodies and tentacles separated if needed

  • 18 g vegetable oil

  • 8 g salt


    • Soy glaze


  • 24 g soy sauce

  • 6 g sugar

  • 10 g vegetable oil


    • Method


  • 1. Prepare the squid. Pat the squid completely dry with paper towels. If the bodies are large, open them flat; leave smaller bodies whole. Lightly score the inside surface in a shallow crosshatch if desired, taking care not to cut through. Season evenly with 8 g salt and 18 g vegetable oil, then let stand for 5 minutes.


  • 2. Make the glaze. In a small saucepan, combine 24 g soy sauce, 6 g sugar, and 10 g vegetable oil. Set over low heat and stir for 1 to 2 minutes, just until the sugar dissolves and the glaze becomes glossy. Do not reduce it aggressively; it should remain fluid and lightly syrupy.


  • 3. Skewer the squid. Thread the squid bodies and tentacles onto the skewers so they lie flat and secure. Keep the arrangement even so the squid cooks at the same rate across each skewer.


  • 4. Grill. Heat the grill or grill pan to high, about 220°C surface heat. Grill the squid for 2 to 3 minutes on the first side until marked and opaque at the edges, then turn and grill for 1 to 2 minutes more. Brush with the soy glaze during the final minute only, allowing it to cling and lightly caramelize without burning.


  • 5. Finish. Remove the skewers as soon as the squid is just opaque throughout and still tender to the bite. The surface should be lightly charred in places, with a glossy finish and no dryness at the edges.


    • Plating and serving


    Arrange the skewers in a clean line on warmed plates. Spoon any remaining glaze sparingly over the squid, keeping the presentation restrained and precise. Serve immediately while the surface is hot and the interior remains supple.

    Professional notes


  • Squid rewards speed; prolonged heat turns it firm and brittle.

  • Drying the squid before grilling is essential for clean marks and controlled caramelization.

  • Apply the glaze late, or the sugar will darken too quickly and obscure the squid’s natural flavor.
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