We’re lucky enough to live in an area with a local squid fishery, which means we can access very fresh squid at our local supermarkets for most of the year! This means we can and do eat a lot of squid in our home!
Over the years, we’ve developed many different ways to cook this chewy, briny but delicious seafood! However, the most requested seems to always be our Japanese BBQ Calamari with Spicy Miso Mayo!
If you’re new to the low-carb/keto lifestyle, you may be wondering if squid is agreeable with this diet.
Well, I’m here to tell you that not only is squid low in carbs, but it’s also high in protein and contains vitamins and minerals including Vitamin B-12, potassium, iron, phosphorus and copper. All these essential nutrients aid in the performance and health of blood cells, bones and the immune system. So with all these health benefits, there’s no reason not to get in your kitchen and make this dish!
It’ll take less than 10 minutes to prepare and pairs great with your favorite wine or cocktail!
Since we also know not everyone can BBQ at this time of the year (or have a BBQ), we’ve included directions for oven broiling as well.
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 your low-carb/keto Japanese BBQ Calamari with Spicy Miso Mayo!
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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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