Japanese Boiled Squid

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!

Boiled Japanese style squid being dipped into a spicy mayo sauce.

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 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.

Ingredients to make Japanese style boiled squid on the countertop.

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.

Spicy mayo sauce.

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.

Squid cleaned on a cutting board.

🔪 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.

Squid being boiled in a pot.

🔥 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.

Squid being boiled in a pot.

🌿 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!

Boiled Japanese style squid served on a plate with a wedge of lemon.

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

25 of our BEST ASIAN RECIPES Sent Directly to Your Inbox!

Plus Monthly NEW RECIPES Exclusively from LCA!

By subscribing you agree to receive our promotional marketing materials and agree with our Privacy Policy.

Watch How To Make It

Boiled Japanese style squid being picked up with a chopstick.

Japanese Boiled Squid

Discover how to make Japanese Grilled Squid, a quick and delicious seafood appetizer that's ready in under 5 minutes. Featuring tender squid and a creamy, spicy mayo sauce, this recipe is perfect for a restaurant-quality starter at home. Enjoy an easy, fuss-free dish that's sure to impress!
5 from 4 votes
Course: Appetizer, Side Dish
Cuisine: Japanese
Keyword: Japanese Boiled Squid
Prep Time: 3 minutes
Cook Time: 2 minutes
Total Time: 5 minutes
Servings: 2
Print Recipe
Calories: 53kcal

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.
    Spicy mayo 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.
    Squid cleaned on a cutting board.
  • 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.
    Squid being boiled in a pot.
  • Drain and pat the squid dry with a paper towel, then slice it into rings. Serve with sauce and a wedge of lemon.
    Boiled squid served on a plate.

Nutrition

Calories: 53kcal | Carbohydrates: 1g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 1240mg | Potassium: 15mg | Vitamin A: 6IU | Vitamin C: 6mg | Calcium: 3mg
*Values Based Per Serving
Looking for Other Recipes?Sign Up to Get RECIPES Sent Directly to Your Inbox!
5 from 4 votes (4 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




*