Step 1

Gather all the ingredients.

Step 2

In a small mixing bowl, combine Kewpie Mayo, Miso, and Sriracha. Mix well, transfer to serving sauce bowl and set aside.

Step 3

Cut optional lemon wedge and set aside.

Step 4

Prepare squid by cleaning cuttlebone, ink cartilage, and beak. Pat dry with paper towel and set aside.

Step 5

BBQ - heat grill on very high and wait until grill temperature is at least 350F. Transfer squid to BBQ, cover and cook for 1.5-2 minutes or until meat becomes slightly opaque. Rotate squid, cover and cook the other side for 1.5-2 minutes.

Step 6

Broil - set oven on broil. Line oven tray with aluminum foil and place squid on a cooking rack to allow dripping. Arrange rack so it is 6-7 inch away from heating element. Cook squid for 2-3 minutes or until meat becomes slightly opaque. Rotate squid and cook the other side for 2-3 minutes.

Step 7

Cut cooked squid into 1/4 inch slice and serve with spicy miso mayo and optional lemon wedge / drops of Yuzu.