Grilled Squid with Daikon

Instructions

1. 1

   Pat the cleaned squid tubes dry with paper towels and score the exterior lightly in a crosshatch pattern, being careful not to cut all the way through. This helps them cook evenly and improves texture.

   Tip: Scoring the squid allows the marinade to penetrate and creates attractive grill marks.

2. 2

   In a small bowl, whisk together soy sauce, lime juice, rice vinegar, sesame oil, minced garlic, ginger, honey, and red chili flakes to create the glaze.

   Tip: Make the glaze ahead of time for deeper flavor development.

3. 3

   Brush the squid tubes generously on both sides with olive oil and season with salt and pepper. Reserve 2 tablespoons of the glaze and brush the remaining glaze onto the squid.

   Tip: Oil ensures the squid won't stick to the grill and promotes even browning.

4. 4

   Let the squid marinate for 10 minutes at room temperature while you prepare the daikon slaw.

   Tip: Don't marinate too long or the acid will make the squid mushy.

5. 5

   Toss the julienned daikon with the reserved glaze and let it sit for 5 minutes to soften slightly and absorb the flavors.

   Tip: The daikon will release liquid and become slightly tender while maintaining its crunch.

6. 6

   Preheat your grill to high heat (around 450°F). Once hot, grill the squid tubes for 2-3 minutes per side until they turn opaque and have light char marks. Do not overcook.

   Tip: Squid cooks very quickly—overcooked squid becomes rubbery, so keep a close eye on timing.

7. 7

   Remove the squid from the grill and let rest for 2 minutes, then slice diagonally into 0.5-inch rings.

   Tip: Slicing diagonally creates more surface area and more attractive presentation.

8. 8

   Arrange the daikon slaw on serving plates and top with the grilled squid rings. Drizzle any remaining glaze over the top and garnish with sliced green onions and sesame seeds.

   Tip: Serve immediately while the squid is still warm and the daikon is crisp.