Ingredients Seafood Shellfish Squid Citrus-Soy Squid 4.0 (743) Add your rating & review While the squid is tasty after 30 minutes of marinating, an extra half hour makes a big difference in the flavor. This supersimple marinade keeps for several days in the refrigerator, so it's great to make a large batch and save half for later. By Bill Kim Bill Kim Born in Seoul, South Korea, Bill Kim is an award-winning Chicago chef and restauranteur known for merging his Korean heritage with the food of his Midwestern upbringing. He was one of the first fine-dining chefs to embrace casual concepts with this signature style of cuisine. Bill is the author of the acclaimed cookbook Korean BBQ (2018). Food & Wine's Editorial Guidelines Updated on July 11, 2018 Rate PRINT Share Trending Videos Close this video player What's the secret to tender grilled squid? A super-simple marinade made with mirin, soy sauce, yuzu juice and water. Photo: © Tina Rupp Active Time: 15 mins Total Time: 45 mins Yield: 4 Ingredients 1 cup mirin 1 cup soy sauce 1/3 cup yuzu juice or fresh lemon juice 2 cups water 2 pounds squid tentacles left whole, bodies cut crosswise 1 inch thick Directions In a bowl, combine the mirin, soy sauce, yuzu juice and water. Pour half of the marinade into an airtight container and refrigerate for later use. Add the squid to the bowl with the remaining marinade and let stand at room temperature for at least 30 minutes or refrigerate for up to 4 hours. Light a grill. Drain the squid. Grill over moderately high heat, turning once, until tender and white throughout, about 3 minutes. Serve hot. Notes Mirin is available at Asian markets; sweet sherry is a good substitute. Yuzu is available at specialty markets. Variation The marinade is also delicious with tofu or pork belly. Serve With Grilled whole scallions and lemon wedges. Suggested Pairing Citrusy California Riesling. Originally appeared: July 2011 Rate It Print