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Ingredients:
3 lb Squid (cleaned, cut into rings)
1/2 c Soy sauce
1/2 c Kirin, or 1/2 cup sherry
1/2 c Water
2 tbsps Sugar
1 tsp Cornstarch (dissolved in 2 tbsps of water)
Juice from 2 lemons

Preparation:
1. To make the teriyaki sauce, combine all the ingredients except the cornstarch. Mix well. Marinate squid in half of the sauce for 1 hour. Reserve the other half of the sauce for later.

2. Skewer squid pieces and tentacles.

3. Heat the reserved teriyaki sauce in a saucepan. When boils, add cornstarch mix.  When sauce thickens, remove from heat.   Use this teriyaki sauce to baste the squid as it cooks.

4. Grill the squid until it turns dark brown (2 to 3 minutes per side), then turn it over. Baste one last time and then remove skewers from the fire. Serve over rice accompanied with any remaining sauce.