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Tomoko's Kitchen

Date Posted: 1999-01-01

Cuttlefish and konbu (tangle weed) in miso

Cuttlefish (sliced) 720 g
Sake 2 tbs.
Konbu (cut and make into knots) 20 g
Oil 4 tbs.
Miso 6 tbs.
Mirin 1 tbs.
Leek 120 g

1. Soak the konbu in water and boil.

2. Sprinkle sake on the cuttlefish and mix with half of miso.

3. Fry the cuttlefish and konbu together in oil in a pan, add miso and mirin.

4. Add chopped leek in the pan and serve.

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