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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
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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