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Boiled Japanese style squid being picked up with a chopstick.
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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!
Course Appetizer, Side Dish
Cuisine Japanese
Keyword Japanese Boiled Squid
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings 2
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.

Video

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