Grilled Squid with Ponzu and Herb Oil
Clean the squid, set aside a few parts of the arms, then dab the squid dry. Wash the herbs, dab dry, pluck off the leaves and chop. Peel the garlic, then grate finely. Mix the herbs with the garlic, salt and 80 ml of olive oil.
Fry the squid (and the arm parts that you have set aside) on both sides in the rest of the oil, and leave to cool slightly. Add the Kikkoman Ponzu Lemon and glaze. Arrange the squid and the arm parts on plates, drizzle with the herb oil and garnish with basil if you like.