Cucumber and squid in sweet soy sauce sauce

Cut open the body of the squid with the inside facing up and make equally spaced cuts at a 45-degree angle

Slice the cucumber into thin slices at right angles to the cuts made in step 1. When slicing, make an additional cut in between each slice to create a more elegant finish

Put the squid in a bowl, pour boiling water over it, and then drain it in a colander after about 5-6 seconds, then cool it in ice water. This will keep it semi-cooked

Add a little salt to the drained spear squid and toss with sesame oil

Thinly slice the cucumber with a peeler and place it on a plate after soaking it in water

Place the spear squid (from step 4) on top of the cucumber. Pour on a sweet soy sauce sauce (see separate recipe) with chopped white onions to complete the dish