Japanese BBQ Squid
Japanese BBQ Squid



  • 75ml sunflower oil
  • Pinch of chilli flakes
  • 4 whole baby squid, cleaned
  • For the BBQ Sauce
  • 70g ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp each soy sauce and mirin
  • 1 tbsp sugar
  • 1 tsp Dijon mustard
  • Pinch of garlic powder
  • Heat 2 tbsp of oil and add the chilli flakes, gently fry for 1 minute, then add the rest of the oil and warm for 2 mins. Remove and leave to cool slightly. Make the BBQ sauce by mixing all the ingredients in a bowl.
  • Cut the tentacles from the tubes of the squid and cut out the hard membranes. Place the squid tubes on a flat surface and score in a criss-cross pattern all over. Brush the tubes and tentacles with the cooled chilli oil, then season liberally with salt and pepper. Fry in a very hot pan for 1 minute on each side, then serve on a platter drizzled in the BBQ sauce.
20 mins
2 serving

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