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To make the teriyaki 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 gas or charcoal grill. Skewer squid pieces and tentacles. Heat the reserved teriyaki 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 teriyaki 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 grill. Serve over rice accompanied with any remaining sauce.
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