Dive into a taste of Japan with my Japanese Boiled Squid recipe! This quick and easy seafood appetizer is made from whole squid boiled to perfection and paired with my zesty spicy mayo sauce! With just four ingredients and ready in five minutes, it’s the perfect healthy starter that’ll have you hooked from the first bite!
Table of Contents
Why I Love This Recipe
What makes my Japanese Grilled Squid so perfect is that it hits that restaurant-quality seafood starter craving and is ready in under 5 minutes! Just like my Japanese Grilled Squid, this dish features tender whole squid paired with my signature spicy mayo sauce. If you’ve tried my Seared Scallops with Spicy Mayo or my Japanese Fried Calamari, you know just how amazing this homemade sauce is! It brings a creamy, spicy kick with a hint of lemon that takes this dish to the next level! Or you could pair it with my Spicy Miso Sauce just like I did for my Japanese Style Shrimp for a fiery kick!
This recipe is perfect for anyone who wants to impress guests or simply enjoy a gourmet seafood appetizer without any hassle. With only four ingredients and a quick prep time, it’s a fuss-free way to whip up something special. Trust me, you’ll be thrilled with how easy it is to create a restaurant-quality dish right at home. Dive in and treat yourself to a deliciously simple meal today!
Ingredients
Ingredients
- Squid – best to use whole fresh or frozen fresh premium squid with tentacles. Can be purchased in the seafood department at grocery stores.
- Mayonnaise – use Japanese Kewpie Mayo as it provides the umami flavor for the sauce. Can substitute with regular mayo but will alter flavor.
- Sriracha – Asian style chill sauce.
- Lemon Juice – fresh squeezed from lemon wedge.
- Parsley – fresh and chopped used as a optional garnish on the squid.
🦑 Squid Note
You can opt for pre-cleaned Frozen Squid Rings as an alternative. However, ensure that they are Not Pre-Cooked.
Essential Kitchen Equipment
Large Pot
Directions
Step 1 Begin by preparing the spicy mayo sauce. Combine Kewpie mayo with Sriracha in a mixing bowl and set aside.
Step 2 Next, clean the squid by removing the head from the body. Cut off the top so only the tentacles remain, and remove the beak from the center of the tentacles. Remove the cuttlebone and ink sac from the body, then rinse the squid under cold water to clean.
🔪 Cleaning Pro Tip
When cleaning squid for this recipe, you can usually use your Hands Only; no knife is needed. If the cuttlebone is stuck on the squid, you can use kitchen shears to loosen it up.
Step 3 Bring water to a rolling boil in a large pot. Add salt and the whole squid then turn off heat and cover. Poach the squid for 60-90 seconds until the squid turns brown and the meat is no longer opaque. Once cooked, immediately run the squid under cold water to stop the cooking process.
🔥 Boiling Squid Pro Tip
The secret to perfectly boiled squid lies in Avoiding Overcooking. Once the meat becomes opaque with a hint of white and is no longer transparent, remove and immediately run under cold water .
Step 4 Pat the squid dry to ensure it’s completely free of water. Slice the squid into rings and serve with dipping sauce and a wedge of lemon on the side.
🌿 Garnishing Pro Tip
For the best presentation, sprinkle Fresh Chopped Parsley over your dish.
Recipe Variations
If you’re in the mood for a grilled twist, I recommend trying my Japanese Grilled Squid recipe to BBQ this squid instead paired with my Yuzu Butter Sauce!
Pairing Recommendations
Pair this seafood appetizer as the perfect starter for a seafood-centered meal! You can follow it with my Pan Seared Japanese Style Scallops for another elegant seafood touch. Alternatively, serve it alongside my Miso Black Cod or Miso Marinated Salmon over rice, and complete the feast with a comforting side of Clam Miso Soup. This combination creates a delightful seafood feast right at home!
Frequently Asked Questions
Can I use frozen squid for this recipe?
Yes, you can use pre-cleaned frozen squid rings. Just make sure they are not pre-cooked.
What can I substitute if I don’t have squid?
For a similar texture, you can use calamari or even shrimp. Adjust cooking times as needed.
How do I know when the squid is cooked properly?
The squid should be tender and not rubbery. It cooks quickly, so watch closely. Overcooking can make it tough.
Storage Tips
Leftovers can be safely stored for 3-5 days in the refrigerator in an airtight container.
Other Recipes You Might Like
- Hawaiian Style Ahi Poke
- Grilled Lobster Tails with Miso Mayo Garlic
- Dynamite Scallops
- Hibachi Scallops
Watch How To Make It
Japanese Boiled Squid
Ingredients
- 1 Whole Squid
- 1 tsp Salt
- 2 tbsp Kewpie Mayo
- 1/2 tsp Sriracha
- 1 Wedge Lemon
- 1/2 tsp Parsley optional garnish, freshly chopped
Instructions
- Gather all the ingredients.
- Combine Kewpie mayo and Sriracha hot sauce to prepare dipping sauce.
- Clean the squid by removing the head from the body. Cut off the top of the head so only the tentacles remain, and remove the beak from the center. Remove the cuttlebone and ink sac from the body, then rinse the squid under cold water to clean.
- Bring water to a rolling boil in a large pot and add salt. Add the squid, turn off the heat, cover and poach for 60-90 seconds until the squid is no longer opaque. Immediately run the squid under cold water to stop the cooking process.
- Drain and pat the squid dry with a paper towel, then slice it into rings. Serve with sauce and a wedge of lemon.
