Remove the squid's innards and tentacles from the body. Take out the cartilage from the body. Cut off the area above the eyes and separate the innards. Remove the beak. Rinse briefly with water and pat dry with a paper towel. Chop the tentacles roughly.

Cut the green onion into small slices and chop the ginger. Extract the contents of the squid's innards into a bowl.

Heat salad oil and ginger in a frying pan. Add the squid tentacles and sauté over medium heat until the color changes. Add the squid innards and seasoning ingredients (sake, miso, sugar) and stir until well combined. Add the green onion and sauté over low heat for about 2 minutes. Remove from heat and let cool slightly.

Stuff the squid body with the mixture from step 3 and secure the opening with a toothpick.

Place the stuffed squid on a baking tray lined with aluminum foil. Bake in a toaster oven for 8–10 minutes until golden brown.