Grilled Squid with Ginger, Celery, and Apple Slaw

Grilled Squid with Ginger, Celery, and Apple Slaw
Photo: John Kernick

Squid is as versatile and easy to prepare as chicken breasts. In this dish, it pairs beautifully with tart Granny Smith apples and a Japanese miso marinade.



  • 1 garlic clove, minced

  • 3 tablespoons white or light miso paste

  • 3 tablespoons sake

  • 2 teaspoons mirin

  • 1 tablespoon soy sauce

  • 1 tablespoon oyster sauce

  • 8 calamari (bodies only), rinsed and dried


  • 2 teaspoons grated fresh ginger

  • 1 ½ teaspoons cider vinegar

  • Juice of 1 lime

  • ½ teaspoon sugar

  • Coarse salt, to taste

  • 3 tablespoons vegetable or canola oil

  • 5 celery stalks, halved lengthwise and sliced diagonally into 2 ½-inch pieces

  • 1 tart apple, such as Granny Smith, peeled and cut into matchsticks

  • 2 scallions, white and pale-green parts only, halved lengthwise and sliced into 2 ½-inch matchsticks

  • ¾ cup sunflower sprouts

  • 1 serrano chile, halved lengthwise, seeded, and thinly sliced crosswise

  • 1 teaspoon black sesame seeds


  1. Make the marinade: Cook garlic, miso, sake, mirin, soy sauce, and oyster sauce in a pan over medium-high heat, stirring occasionally, for 3 minutes. Transfer to a bowl. Let cool slightly.

  2. Using a kitchen mallet, pound both sides of calamari a few times to tenderize. Insert a sharp knife into calamari, cut along seams, and then open like a book. Lightly score inner sides at 1/4-inch intervals. Add calamari to marinade, and let stand for 20 minutes.

  3. Make the slaw: Whisk together ginger, vinegar, lime juice, sugar, and salt. Add oil in a slow, steady stream, whisking until emulsified.

  4. Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Wrap 3 bricks or the bottom of a heavy skillet with heavy-duty foil. Remove calamari from marinade, and season scored sides with salt. Place calamari, scored sides down, on grill, and top with foil-lined weight. Grill until opaque, about 1 1/2 minutes. Cut into 3/4-inch-wide pieces.

  5. Toss celery, apple, scallions, sprouts, and chile with 3 tablespoons dressing (reserve remaining dressing for another use). Arrange on a platter. Top with calamari, and sprinkle with sesame seeds.

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