Skip to main content
Sesame grilled humboldt squid steak
Let us know what you think
Please fill out this brief survey to help us understand how we can improve your experience
450 grams fresh Humboldt squid steak (should give 4 portions)
1/3 cup (80 milliliters) soy sauce
2 tablespoons (30 milliliters) fresh ginger, peeled and grated
1/4 cup (60 milliliters) mirin
1 tablespoon (15 milliliters) sesame oil
2 tablespoons (30 milliliters) sesame seeds
1 clove garlic, minced
Salt and pepper, to taste
1 tablespoon (15 milliliters) canola oil
In a mixing bowl, stir together the soy sauce, ginger, garlic, mirin and sesame oil.
Split mixture into two separate bowls.
Use one half of the liquid to marinate squid steaks for 10-15 minutes, turning occasionally.
Toast sesame seeds in non-stick frying pan over medium-high heat for five to six minutes, or until they start to turn golden brown.
Heat grill pan on stove over medium-high heat.
Remove squid steaks from marinade and grill for four to five minutes per side.
Remove from the heat, slice into one centimeter strips lengthwise and serve hot.
Add toasted sesame seeds to second half of the sauce, and serve alongside the squid steaks.
Watch Fish the Dish
Fridays at 8am ET on CTV Life Channel
Black sesame and almond crusted tuna
By Spencer Watts
Asian-inspired little potatoes
By Michael Bonacini
Sesame soba buckwheat noodles
By Sue Mah
Creamy black sesame and garlic noodles
By Eva Chin
Korean beef bulgogi
By Andrea Buckett
Japanese fried chicken
By Bob Blumer