We are lucky enough to live in an area with a local squid fishery, so that means we can access very fresh squid at our local supermarkets for most of the year!
There are many ways you can enjoy this delicious shellfish, but the way we usually prepare it is on the BBQ with a simple, but amazing, miso mayo sauce!
The dish will take less than 10 minutes to prepare and pairs great with your favorite wine or cocktail ?! Since we know not everyone can BBQ at this time of the year (or have a BBQ), we included directions for oven broiling as well.
So next time you are in the seafood section and see squid for sale, give this recipe a try!
This dish is low-carb/keto with ~3 carbs per serving and super easy to put together!
The recipe offers the great flavors and texture of BBQ calamari paired perfectly with our creamy miso sauce.
For this one, the special ingredients you will need are Kewpie Mayo, Miso, Sriracha and optional Yuzu. You can pick up everything at a local Asian supermarket or on Amazon.
Now, let’s get started!
Note – if you are planning to have this as a main, you will need probably 2-3 squids per person.
Prepping Time 2M
Cook Time 8M
Total Time 10M
Net Carb/Serv ~3g
Servings 1-2
Ingredients
- 1 Whole Squid
- 2 tbsp Kewpie Mayo
- 1/2 tsp Miso
- 1/4 tsp Sriracha
- 1 Wedge of Lemon or Drops of Yuzu (optional)
Directions
1) Gather all the ingredients.
2) In a small mixing bowl, combine Kewpie Mayo, Miso, and Sriracha. Mix well, transfer to serving sauce bowl and set aside.
3) Cut optional lemon wedge and set aside.
4) Prepare squid by cleaning cuttlebone, ink cartilage, and beak. Dry with paper towel and set aside.
5a) 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.
5b) 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.
6) Cut cooked squid into 1/4 inch slice and serve with spicy miso mayo and optional lemon wedge / drops of Yuzu.
Hope you enjoy this low-carb/keto Japanese BBQ Calamari with Spicy Miso Mayo!
If you are looking for other low-carb/keto ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!
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Japanese BBQ Calamari with Spicy Miso Mayo
Ingredients
- 1 Whole Squid
- 2 tbsp Kewpie Mayo
- 1/2 tsp Miso
- 1/4 tsp Sriracha
- 1 Wedge Lemon optional
- 2-3 Drops Yuzu Juice optional
Instructions
- Gather all the ingredients.
- In a small mixing bowl, combine Kewpie Mayo, Miso, and Sriracha. Mix well, transfer to serving sauce bowl and set aside.
- Cut optional lemon wedge and set aside.
- Prepare squid by cleaning cuttlebone, ink cartilage, and beak. Dry with paper towel and set aside.
- 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.
- 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.
- Cut cooked squid into 1/4 inch slice and serve with spicy miso mayo and optional lemon wedge / drops of Yuzu.
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