Recipe#25061

Title: SQUID TERIYAKI

From "The International Squid Cookbook" by Isaac Cronin, Aris Books,
  Berkeley, Ca. 1981 ISBN 0-915572-61-3
  
  Posted by Stephen Ceideberg; February 22 1993.

3       lb           Squid, cleaned and cut into
                        -rings
     1/2   c            Soy sauce
     1/2   c            Mirin, or 1/2 cup sherry
     1/2   c            Water
   2       tb           Sugar
   1       t            Cornstarch
                        Juice of 2 lemons
  To make the terriyaki sauce, combine all the ingredients except the
  cornstarch.  Reserve half of the sauce, marinate the squid in the
  other half for 1 hour.
  
  Prepare the fire.  Skewer squid pieces and tentacles.  Heat the
  reserved terriyaki sauce in a saucepan.  When it begins to boil, add
  the cornstarch dissolved in a little water.  As soon as the sauce
  thickens, remove from heat.  As it cooks you will baste the squid
  with this terriyaki sauce.
  
  Grill the squid until it turns dark brown, 2 to 3 minutes per side,
  depending on the heat, and then turn it over.  Baste one last time
  and then remove skewers from the fire.  Serve over rice accompanied
  with any remaining sauce.