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Squid and Leek with Spicy Soy Sauce

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Ingredients (Serves 4)
*2 squid mantles (outer coat removed)
*2 stalks Japanese leek
*1 large knob ginger

Dipping sauce
*1 tsp Chinese soup base powder
*1/4 cup (50ml) hot water
*2 tbsp soy sauce
*3 tsp sugar
*Japanese mustard

*Japanese sake
*1-2 tbsp sesame oil

1 Julienne leeks. Refresh in cold water and drain. Pat-dry.

2 Peel the ginger and also julienne.

3 Dipping sauce preparation
Dissolve soup base powder in hot water. Add soy sauce, sugar and Japanese mustard.

4 Clean squids. Remove guts, legs and outer coat before scoring the squid's surface in a crisscross pattern. Cut into 3cm "Tanzaku-giri" rectangles.

5 Heat water in a pan to boil the squids. When the water comes to a boil, add a little Japanese sake, and blanch the squids. Drain well.

6 Combine leek and ginger. Pile two-thirds on four serving dishes and place the boiled squids on top while they are till hot. Further garnish by heaping the remain of leek and ginger on top of the squids.

7 Heat sesame oil and pour over the dish. Dip squid and leek in prepared sauce before taking each bite.

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