Gather all ingredients before starting the recipe.
Defrost frozen squid in fridge overnight and rinse under cold running water then pat dry.
Score one side of each squid steak.
Toast 1/3 cup sesame seeds until golden in a small killet over medium high heat.
Combine 1 medium shallot, 1 large grated garlic clove, 1 tsp grated ginger, 1 tbsp toasted sesame seed oil, 3 tbsp soy sauce and 3-4 tbsp Mirin and mix well to blend.
Place steaks in a re-sealable plastic bag, cover with half of the marinade, and seal and shake to cover all surfaces of the steak.
Place steak in fridge for 15 minutes, or up to an hour.
Pre heat cast iron grilling pan on high heat for about 5 minutes.
Add squid, un-scored side down, and grill for about two minutes, drizzle a bit of marinade on steak while cooking.
Turn steak and grill for another 2 minutes.
Move steaks to a cutting board and slice each steak into 1/2" strips.
Arrange on a platter, drizzle the remaining marinade over the steak slices.
Garnish with green onion and sliced lime, or cilantro and lime or pickled ginger and serve.
