keto Japanese BBQ Calamari with Spicy Miso Mayo cover
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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.
Course Appetizer
Cuisine Japanese
Keyword japaneseketoseafood, ketosquid, lowcarbjapaneseseafood, lowcarbseafood, lowcarbsquid
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings 2

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.