Cast Iron

Ika Teriyaki

May  2, 2011
4 Ratings
  • Serves 2
Author Notes

One of the first dishes I ever tried at a Japanese restaurant was this simple appetizer. To this day it never fails to please. It is simple and quick to the table. All I need is a nice bowl of fried rice to go along with it and I am as content as Confucius. - thirschfeld —thirschfeld

Test Kitchen Notes

One of the things I love about the Spouse is that he is always agreeable to the goings-on in the kitchen, which this past week included having calamari for dinner five nights in a row. But what's not to like when the culiminating event is thirschfeld's simple yet sublime Ika Teriyaki? Each and every ingredient in the teriyaki sauce comes together in a sensational syrup that is the perfect complement to the seared calamari. To add to perfection, the green onions aren't just for show: they offer a wonderful contrast in texture and flavor. - wssmom —wssmom

What You'll Need
  • 2 squid steaks, really fresh because squid looses flavor easily and quickly
  • grape seed oil
  • 3 tablespoons dry sake
  • 2 tablespoons mirin
  • 1 tablespoon sugar
  • 1 1/2 tablespoons soy
  • 1 teaspoon orange zest
  • 1/3 cup orange juice, fresh squeezed
  • 1 tablespoon green onion
  1. Season the squid steaks with salt. Set them aside
  2. In a small sauce pan add the sake, mirin, zest and sugar and place it over medium heat. Bring it to a boil.
  3. Add the orange juice and soy sauce. Bring it back to a boil and then reduce the heat to a simmer.
  4. Place a large cast iron skillet over hight heat. Turn on your exhaust fan. When the pan is super duper hot add a splash of oil and then place a squid steak into the pan. Sear it till it browns. Flip it and sear the other side.
  5. Unless you could fit both steaks into the pan comfortably, repeat step 4 with the second steak and at the end of the cooking add the teriyaki sauce to deglaze the pan.
  6. Put the other steak back into the pan and warm it. Remove the squid to a cutting board and slice it then plate it. Let the sauce continue to reduce till it just becomes syrupy.
  7. Sauce the squid, top with green onions and serve.

See what other Food52ers are saying.

  • Lilismom
  • cheese1227
  • wssmom
  • Burnt Offerings
    Burnt Offerings
  • Bevi

24 Reviews

Alex W. May 14, 2024
I'm confused. The recipe says to use a skillet, but in the picture at the top, it's clearly grilled. I'd prefer to grill it, will that work?
Lilismom July 26, 2012
I've never seen squid steaks where I live. Could you substitute it for the squid for calamari but just slit it open to make it flat?
cheese1227 May 5, 2011
How do I tell if it's really fresh squid so I can make this perfectly?
thirschfeld May 5, 2011
cheese1227 I am glad you brought that up. I thought about this after the editing deadline and realized a few things. When I say fresh I mean thawed because the reality is squid steaks are frozen. Squid however is one of those things that freezes great but once thawed starts to loose its flavor. So if you can buy them frozen you will be fine but if they are thawed in the seafood case ask how long they have been there or ask if they have any frozen in the freezer in back. I always ask for frozen shrimp from the guy at the seafood counter and not the freezer section where they are usually freezer burned.
wssmom May 4, 2011
Another amazing squid steak recipe! Thanks for posting this; it sounds divine and I must find some squid steaks soon!
thirschfeld May 5, 2011
thanks wssmom
Burnt O. May 3, 2011
This is an exquisite recipe - well done.
thirschfeld May 5, 2011
thanks so much Burnt Offerings
Bevi May 3, 2011
Wow - beautiful. The sauce sounds wonderful.
thirschfeld May 5, 2011
thank you Bevi
Panfusine May 3, 2011
gosh... the photograph is amazing, as is your description of how to make this dish... I'm enjoying savoring this dish synesthetically!
thirschfeld May 5, 2011
thanks Panfusine
monkeymom May 3, 2011
calamari steak is my fav...I'm gonna make this next time I see those steaks!
thirschfeld May 5, 2011
thanks monkeymom and it was great to see you in the spotlight
hardlikearmour May 2, 2011
Years and years ago I tried grilling squid steaks, but my lack of skill and fear of undercooked seafood turned them rubbery. I will definitely try this the next time I spot squid steaks!
thirschfeld May 5, 2011
oh I hope you will try again
healthierkitchen May 2, 2011
Wish I could get squid steaks. This sounds delicious! I also love them smothered in garlic like at Tadich Grill in S.F.
thirschfeld May 2, 2011
Thanks, I find them sometimes at Asian Groceries and surprisingly the ones in the picture showed up at Whole Foods
boulangere May 2, 2011
Orange, green onion, sweet calamari steaks . . . doesn't get much better than that.
thirschfeld May 2, 2011
thanks boulangere
FrancesRen May 2, 2011
beautiful recipe. I can already taste the flavors.
thirschfeld May 2, 2011
thanks so much FrancesRenHuang
inpatskitchen May 2, 2011
I love squid steaks and your interpretation...I'm doing them with a different twist tomorrow.
thirschfeld May 2, 2011
thank you