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japanese calamari steak recipe

Japanese Calamari Steak Recipe

A calm Japanese calamari steak recipe using high heat and quick cooking to keep squid tender. Includes grilled teriyaki and crispy panko styles.
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Prep Time 15 minutes
Cook Time 5 minutes
Marinating Time 15 minutes
Total Time 35 minutes
Servings: 2
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Group 1: Grilled Teriyaki Calamari
  • 2 calamari steaks
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp sake
  • 1 tbsp sugar
  • 1 tsp grated ginger
  • 1 garlic clove grated
  • 1 tbsp cooking oil
Group 2: Crispy Panko Calamari
  • 4 calamari steaks
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 1 cup panko breadcrumbs
  • Salt to taste
  • Black pepper to taste
  • Oil for frying

Equipment

  • Cutting board
  • Sharp knife
  • Mixing bowl
  • Frying pan or skillet
  • Tongs
  • Paper towels

Method
 

Group 1: Grilled Teriyaki Calamari (Ika Teriyaki)
  1. Pat the calamari steak completely dry with paper towels. Lightly score one side using a sharp knife.
  2. Mix soy sauce, mirin, sake, sugar, ginger, and garlic in a bowl until sugar dissolves.
  3. Add the calamari steak to the sauce and marinate for 15 to 30 minutes only.
  4. Heat a pan on high heat and add a small amount of oil.
  5. Sear the calamari steak for 2 minutes. Flip and cook for another 1 to 2 minutes.
  6. Pour remaining sauce into the pan and let it bubble for 30 seconds, turning once to glaze.
  7. Remove immediately, slice into strips, and serve hot.
Group 2: Crispy Panko Calamari Steak (Katsu Style)
  1. Place flour with salt and pepper in one bowl, beaten eggs in another, and panko in a third.
  2. Pat calamari steak dry, coat in flour, dip in egg, then press into panko.
  3. Heat oil in a pan over medium-high heat until lightly sizzling.
  4. Fry calamari steak for 2 to 3 minutes per side until light golden.
  5. Remove and drain on paper towels. Slice and serve immediately.

Notes

  • Cook calamari quickly on high heat to prevent rubbery texture.
  • Always pat squid dry before cooking to ensure proper searing.
  • Do not over-marinate, as squid becomes tough if left too long.
  • Serve immediately for best texture and flavor.