1.Gently pull head and entrails away from squid body; remove and discard quill. Cut tentacles from head, just below eyes; remove and discard beak. Gently pull away outer membrane from hood; wash hood and tentacles well.
2.Bring sauce, mirin and sugar to the boil in small saucepan. Reduce heat; simmer, uncovered, about 3 minutes or until sauce thickens slightly. Cool 5 minutes
3.Combine squid hoods and tentacles with soy mixture in medium bowl. Cover; refrigerate 30 minutes.
4.Cook squid mixture on heated oiled grill plate (or grill or barbecue) until tender. Slice hoods thinly; serve sprinkled with spice mix.