Gather all the ingredients.
Prepare squid(s) as needed and slice them into 1/2 inch pieces as shown below.
In a large mixing bowl, combine heavy cream, Japanese sake and sliced squid. Set aside and marinate for 20 minutes.
In the meantime, prepare the sauce by combining Kewpie Mayo, Sriracha, and Worcestershire Sauce in a small mixing bowl.
Prepare batter by well combining Almond Flour, grated Parmesan cheese, garlic powder, cayenne powder, white pepper, black pepper, eggs, and Sparkling Water into a large mixing bowl.
Once 20 minutes have passed for the squid marination, remove squid from the marinade, dry very well with a paper towel and transfer the squid into the batter mix, mix well ensuring even coat, and set aside.
Pour enough cooking oil to cover the squid into a fry pan of choice (we use a cast iron pan) and heat oil up to 375F (if you don’t have a thermometer, just wait until the oil starts to lightly smoke, about 3-5 minutes). Note - it's very important for the oil to be up to temp, otherwise, the batter will come off.
Once up to heat, reduce heat to medium, carefully add coated squid and cook for 30-40 seconds or until golden brown per side. Once done, transfer squid to a drying rack for 1-2 minutes.
Once excess oil is removed from the squid, transfer to a serving plate and serve with sauce from step 4)!