Although this was not real “Tsume” sauce つめだれ, I had the sauce left when I cookedwhich contained a lot of “umami” and protein from the fish. This was first used to make a simmered tofu or by diluting with dashi broth. After this, I reduced it and adding more soy sauce and mirin and used it for . This sauce was finally used to make this grilled squid. This is very similar to I posted but this time I grilled it using the toaster oven and the sauce was a bit better.
These are rather small squid. I made shallow crisscross cuts. I dried the surface with a paper towel and placed them in the broiler about one inch from the upper heating elements. After 6-7 minutes I turned them over and cooked the other side for another 5 minutes. When the squid was almost fully cooked, I brushed on the sauce and let it grill for 1 minute on both sides brushing the sauce on the other side as well.
This was remarkably tender squid and the sauce was pretty good. I served it with a wedge of lemon on a bed of water cress.