Recipe - Miso Ika (Squid)

8 Pieces ika (squid); cleaned
and skinned
1 Bunch watercress; cut in 2
inch pieces

SAUCE
3 tablespoon Miso
3 tablespoon Sugar
3 tablespoon White vinegar
2 tablespoon Hondashi
One half teaspoon Black pepper
One half teaspoon Sesame oil
1 teaspoon Sesame seed
Chili pepper; optional

Parboil the ika in slightly salted water. Cook until the ika curls. Cool.
Slice ika into bitesize lengths. Parboil watercress in slightly salted
water. Cook until it becomes limp. Cool and squeeze excess water.

Add ika and watercress to sauce. Mix well, chill and serve. Can be
served warm.

From a book of my mother's (Judy Hosey) titled Senator Richard Matsuura's
Favorite Recipes, mostly Japanese and Hawaiian. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.