1. I bought one fresh calamari which weighed 210g (7.4oz).
To prepare calamari/squid for nuta (also see the photo steps below the recipe):
a. Remove guts by gently pulling the tentacles from the body. Cut off the tentacles from just below the eyes keeping all tentacles intact. Push out the beak in the middle of the tentacles and discard.
b. Slice open the body tube by cutting vertically through the centre of the body on the side with no wings.
c. Remove the backbone and scrape off the guts attached to the inner skin.
d. Remove the wings off the body. Often, you can pull the skin off the body with the sings. From the edge of the body, peel the remaining brownish skin off. Remove the brown skin off the wings as well. Discard the skin. Use a paper towel to hold the skin and peel if too slimy.
e. Score the body half way through the flesh with a sharp knife making a crosshatch pattern.
f. Cut the tentacles joint to separate tentacles into few groups.
2. Depending on the type of miso used, the amount of sugar may need to be adjusted. If you use Saikyo miso (white sweet miso), you do not need to add sugar. If you use brown miso, then you need to increase the amount of sugar to 1 teaspoon. It is also dependant on your preference.
3. It is ideal to use karashi (からし, Japanese mustard) but hot English mustard is also OK.
4. To check the consistency of the sauce, scoop the sauce with a spoon and try to drop the sauce into the pot. It should slowly drop like cold gravy. If too thick, add some water.
To cool it down faster, put the dressing in the fridge.