Ikayaki

Thoroughly clean the whole squid by removing the internal organs, ink sac, beak, and eyes. Carefully pull out the transparent backbone (pen). Rinse the squid body and tentacles under cold water.

Pat the cleaned whole squid dry with paper towels. Lightly score the inside of the squid body in a crisscross pattern to prevent curling and help absorb flavor.

In a small bowl, combine the koikuchi soy sauce, mirin, and sake. Grate the fresh ginger directly into this mixture and stir well to create the grilling sauce.