250g (8 oz) squid, skinned,
cleaned, and tentacles removed
2 sheets nori, toasted
Soy dipping sauce or ponzu
sauce
Method:
Flatten the squid
and insert the sharp point of a knife through the
top of the sack, pulling the knife towards you to
open the squid. Remove any fat and skin.
Cut the squid
halves into six 6 x 71/2-cm (21/2 x 3-in)
rectangles. Cut each rectangle into uniform strips,
about 2 cm (3/4 in) wide.
Using scissors,
cut the nori into strips to exactly fit the squid
strips.
Layer 3 strips of
the squid alternating with 2 strips of the nori,
beginning and ending with the squid. Cut the stack
crosswise into 3 or 4 equal slices and serve with
either Soy Dipping Sauce or Ponzu Sauce.