Salt-grilled Spear Squid
You can get whole-grilled squid on the skewer at yatai. Tentacles on the skewer are popular, and known as "geso".
Photographed by Takeshi Noguchi
Calorie count is per serving.
Ingredients (Serves 2)
- 3 spear squids (300 g)
- 1 tbsp vegetable oil
- Salt, a pinch
Remove the tentacles and innards from the spear squids, then remove the cartilage. Briefly rinse with water, then cut the tentacles. Use a paper towel to wipe dry.
Insert fingers into the tube of each squid to remove any innards attached to the inside of the tube, then pull out the tentacles and innards. Pull out the cartilage inside the tube of each squid. Cut the tentacles below the eyes. Discard the eyes, innards, and beaks.
Oil a frying pan with 1 tbsp of vegetable oil and heat over medium heat, then add the squid tubes and tentacles and fry for approx. 2 min. When the skin begins to darken, turn over and fry for an additional approx. 2 min.
Sprinkle each side with a pinch of salt. Remove from the frying pan and cut the squid tubes into pieces 3-4cm wide.