Ika Sugata Yaki Grilled Whole Squid

Thoroughly clean the whole squid, removing the innards, eyes, beak, and the clear 'pen'. Rinse under cold water and pat dry completely with paper towels. Score the body lightly in a crisscross pattern on one side, if desired, to help it cook evenly and absorb flavor.

In a small saucepan, combine soy sauce, mirin, sake, sugar, and grated fresh ginger. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Let it reduce slightly until it thickens enough to coat a spoon, about 3-5 minutes. Set aside to cool.

Preheat your grill to high heat (around 230°C / 450°F). Lightly oil the grill grates to prevent sticking.

Place the whole squid directly on the hot grill. Grill for 2-3 minutes per side, or until the squid turns opaque and slightly charred. Be careful not to overcook, as it can become rubbery.

During the last minute of grilling, generously brush the squid with the prepared tare sauce on all sides. Continue grilling briefly to allow the sauce to caramelize.

Remove the grilled squid from the heat. Carefully slice the body into rings and the tentacles into manageable pieces. Arrange on a serving plate, garnish with thinly sliced green onions and a sprinkle of shichimi togarashi. Serve immediately.