4 medium squid, about 12–16 cm (4¾–6 in) long, excluding tentacles
100 ml (3½ fl oz/scant ½ cup) soy sauce
100 ml (3½ fl oz/scant ½ cup) sake
25g (1 oz) caster (superfine) sugar
1 tablespoon oil
4 teaspoons chilli oil (or more or less, to taste)
½ lemon, cut into wedges


Clean or have your fishmonger clean the squid: cut the heads off, reserving
the tentacles, gut them, remove the quills and remove any tough outer skin.

Stir together the soy sauce, sake and sugar until the sugar dissolves.

I find cooking these works best if you use 2 frying pans (skillets). Rub a little
oil onto the underside of one of them with kitchen paper, and set both over a
high heat. Add a little oil to the other pan, and when it’s very, very hot,
carefully lay the squid tubes and tentacles into the pan. At this point, lay the
other hot frying pan directly on top of the squid to weigh it down and cook it
from both sides. Cook this way for just 3–4 minutes, then remove the top
frying pan and add the sauce.

Cook for another 2–3 minutes, until the liquid has reduced to a thin glaze and
the squid is cooked through. Toss the squid through the liquid before
removing to a chopping board. To serve, slice the squid into rings and pour
over whatever liquid is left in the pan. Garnish with chilli oil and wedges of