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
-
- the spear squid. Uses the body portion of
- 1 cup
-
- Cucumber
- 1 bottle
-
- Sweet soy sauce
- Appropriate amount
-
- Sesame oil
- 1 tsp
-
- salt
- A little
-
- white onions Use chopped
- A little
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