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Poached Squid Soup

2 lb Squid
1 qt Fish stock
2 Scallions, chopped
2 tb Unsalted butter or margarine
1 tb Tamari sauce
Rice Balls
1 c Uncooked short grained sushi or arborio rice
2 c Water sesame seeds


Clean squid, reserve tentacles. Wash squid well and cut into 1/2 inch slices. In a soup kettle or large saucepan, bring stock to a boil; toss in squid and simmer 25 minutes. Add scallions, butter, and tamari, stirring until butter is melted. Serve in dog dish with rice balls. Makes about 2 quarts soup

Rice Balls: In a saucepan, bring rice and water to a boil. Reduce heat and cook rice, covered, until tender and quite sticky. Remove cover and let cook. When rice is cool enough to handle, wet your hands and form rice balls 1-1/2 inches in diameter. Spread sesame seeds on a piece of wax paper and roll rice balls in them. Makes about 1 dozen.


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