Grilled Shiitake Mushrooms and Squid

Grilled Shiitake Mushrooms and Squid

Soft grilled mushrooms and squid in soy mirin sauce.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)



  1. Cut the waist from the legs of the squid and remove the innards and properly fillet (remove cartilage, fin). Shave the skin from the waist, open and lightly carve a lattice shape. Wash the suckers well on the legs. Cut the tips into edible size pieces.
  2. Remove the stem from the mushrooms. Cut the bamboo shoots into 3-4 mm (1/10 in) thick pieces.
  3. Microwave the mirin sauce for 30 seconds at 500W to decrease the alcohol amount. Mix together the mirin, soy sauce and 1/2 cup of water on a tray.
  4. Preheat a fish grill for 2 min, then place some tin foil on top. Lay the squid, shiitake mushrooms and squid on top and grill.
  5. Grill the squid for 4-5 min. while repeatedly flipping from side to side. Soak in (3). About half way through, flip the shiitake mushroom and grill for 5 min. Remove and cut into small, edible pieces. Grill the bamboo shoots for 8 min. while repeatedly flipping from side to side. Remove and soak in (3). After 2-3 min., remove, sprinkle on perilla and serve all on a plate.

Cooking Basics

Squid - clean and prepare

1. Pull off the tentacles

Taking care not to tear the innards, pull the tentacles and innards away from the body.

2. Remove the quill (cuttlebone)

Pull out the quill or cuttlebone (thin, clear sliver of cartilage) inside of the body. Remove any remaining innards inside of the body by scraping with a knife, then rinse with water and dry off.

3. Remove the wings (ears)

Place your fingers into the wings (or ears) and part attached to the body, from here pull the wings off of the body.

4. Peel off the skin

Starting where you removed the wings, peel off the skin by peeling around and off sideways as opposed to lengthwise. If you use a dry paper towel to grab onto the skin it will not slip in your fingers and peeling off will be easier.

5. Cut open the body

When cutting into rings is not required, cut open the body. To do so, fold over at the part where the wings were attached, lay your knife down sideways inside of the fold and slice open.

6. Prepare the tentacles

Place your knife blade just below the eyes and cut away the tentacles and innards. Place your knife into the cylindrical part and spread the tentacles, remove the hard beak and eyes. Scrape off small suction cups with your knife blade and cut away large ones.

7. Remove the ink sac

To prepare salted squid guts and grilled squid guts, gently pull the ink sac away from the innards.


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