- 2 large squid, cleaned
- 2 medium ripe tomato, sliced into small cubes
- 2 medium yellow onion, sliced into small cubes
- 2 thumbs ginger, minced
- 2 tablespoons mirin
- 3 tablespoons soy sauce
- 4 tablespoons annatto oil
- 1 bunch scallions
- 1 lime (or 2 pieces calamansi)
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- Arrange squid in a bowl. Add soy sauce, mirin, and lime. Marinate for 12 minutes.
- Combine onion, tomato, ginger, salt, and ground black pepper in a bowl.
- Stuff the marinated squid with scallions and onion mixture. Secure the head of the squid using a toothpick to prevent it from falling off.
- Heat the grill and start to grill one side of the squid. Brush annatto oil on top of the squid. Continue to grill for 2 minutes.
- Turn the squid over to grill the opposite side. Brush annatto oil on top. Continue to grill for another 2 minutes. Note: Flip the squid every 2 to 3 minutes until it gets fully cooked. Do not overcook squid as the texture will be tough and rubberlike.
- Transfer to a serving plate. Serve with a dipping sauce composed of chopped onion, tomato, soy sauce, and vinegar.
Credit to: Panlasang Pinoy