Japanese BBQ Calamari with Spicy Miso Mayo
The BEST Asian Low-Carb/Keto recipe for Japanese BBQ Calamari with Spicy Miso Mayo. Enjoy Japanese style Calamari at ~3g Net Carb/Serving. Step by step directions with pictures makes this recipe quick and easy.
- 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
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.
Calories: 106kcal | Carbohydrates: 1g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 172mg | Fiber: 1g | Sugar: 1g | Vitamin C: 5mg