| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Japanese |
Appetizer |
16 |
Servings |
INGREDIENTS
| 8 |
|
Pieces ika, squid cleaned |
|
|
and skinned |
| 1 |
|
Bunch watercress, cut in 2 |
|
|
inch pieces |
| 3 |
T |
Miso |
| 3 |
T |
Sugar |
| 3 |
T |
White vinegar |
| 2 |
T |
Hondashi |
| 1/2 |
t |
Black pepper |
| 1/2 |
t |
Sesame oil |
| 1 |
t |
Sesame seed |
|
|
Chili pepper, optional |
INSTRUCTIONS
Parboil the ika in slightly salted water. Cook until the ika curls.
Cool. Slice ika into bite-size 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.
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