Everyday Gourmet

You gotta be squiding me!

TEFAL_EG8_EP17_Char-grilled Squid with Miso Mayonnaise

TEFAL – Char-Grilled Squid with Miso Mayonnaise

We get it! Sometimes mid-week dinners can be a mixture of stress and rummaging around the fridge for a quick fix. This Char-grilled Squid with Miso Mayo is a ripper of a dish, made using unique flavors and best of all, it takes under 30 mins! Check out the recipe below and be sure to tag @tefalaustralia to show off your fav Everyday Gourmet recipe.

Chef: Justine Schofield

Serves: 4

Time: 25 minutes


4 small-medium squid

1 tbsp olive oil

Zest of 1 lemon

1 tbsp white miso paste

4 pieces of pickled ginger, finely chopped, and 2 tsp. ginger pickling liquid

¾ cup of whole egg mayonnaise

Juice of ½ lemon

2 sprigs of mint

1 tbsp sesame seeds, toasted

Salt and pepper


Clean the squid thoroughly and remove the insides and squid ink. Reserve the tentacles and wings.

Place the squid in a bowl with the lemon zest, salt, pepper and extra virgin olive oil. Coat well and set aside to marinate for 10-15 minutes.

For the sauce, whisk together the miso and ginger pickling liquid, followed by the finely chopped ginger mayonnaise. Check seasoning and if a little more acidity is required add a squeeze of lemon juice. If the sauce is too thick add 1 teaspoon of hot water.

Preheat an optigrill +XL, a grill pan or barbeque. Place the squid hoods on first, follow by the tentacles and wings. If using an optigrill, close the lid and let cook for 5 minutes. If on a barbeque or griddle pan, turn the squid over after 3 minutes and cook the other side.

Chop the squid roughly into 3cm pieces and drizzle with a little extra virgin olive oil and lemon juice.

Spread the sauce on a platter and arrange the squid on top. Sprinkle with sesame seeds and torn mint leaves. Serve immediately.


This recipes was cooked with the Optigrill+ X. Discover more on that product here.


Everyday Gourmet with Justine Schofield is entering its eighth season on Network 10. This episode will air on the 03/07.