Cucumber and squid with sweet soy sauce

Cut open the body of the squid so that the inside is facing upwards, and make evenly spaced cuts at a 45-degree angle

[1] Slice thinly so that the cuts made in step [1] are perpendicular to each other. When slicing thinly, if you make one more cut in between, it will give a more elegant finish

Place the squid in a bowl, pour in boiling water, and after about 5-6 seconds, immediately remove it with a colander and cool it in ice water. This will result in a semi-raw state

Drain the squid, sprinkle with a little salt, add sesame oil, and mix well

Slice the cucumber thinly with a peeler, soak it in water, and place it on a plate

Place the squid from step [4] on top of the cucumber. Pour the sweet soy sauce (see separate recipe) with chopped green onions over it to finish