Spicy cucumber and squid

Use the fins and legs of the spear squid. Cut into 5mm chunks and place in a bowl

Pour boiling water into a bowl, then drain in a colander for 5-6 seconds and immediately place in ice water to cool. This will keep the meat semi-cooked. Once cooled, remove from the ice water and pat dry with kitchen paper

Cut the cucumber into decorative slices. Cut the cucumber in half lengthwise, then cut into thin slices with two 1mm wide cuts made diagonally. Fold the middle part into a ball to create the shape

Arrange the diced cucumbers on a plate

Add the seasonings in [A] to the spear squid in [2] and mix

Place [5] in the center of the cucumber and finish by drizzling sesame oil on top