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Miso Ika (Squid)

8 Pieces ika (squid); cleaned and skinned
1 Bunch watercress; cut in 2 inch pieces
3 tb Miso
3 tb Sugar
3 tb White vinegar
2 tb Hondashi
1/2 ts Black pepper
1/2 ts Sesame oil
1 ts Sesame seed
Chili pepper; optional

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.

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