Blend all dressing ingredients except the vegetable oil into a smooth purée.
Gradually stream in the vegetable oil while blending until the mixture thickens like mayonnaise.
Season the dressing with extra yuzu juice and chill until needed.
Heat frying oil in a deep fryer to 190°C.
Season the flour with salt and pepper on a plate.
Dredge the squid rings in the seasoned flour and shake off the excess.
Dip each floured ring into the beaten eggs and then into the panko breadcrumbs.
Fry the rings in batches for 2 to 3 minutes until golden-brown.
Drain squid on kitchen paper and serve immediately with the dressing.