SOS (Squid Oola Supreme)

• 1 cup shoyu
• ½ cup sushi vinegar
• 1 cup water
• 3-4 small Hawaiian chili peppers, crushed
• 2 fingers grated ginger
• 2 Tbsp brown sugar, or enough sugar to suit your taste
• 5 stalks green onions, chopped
• 10 lbs small squid OR 5 lbs large size squid (eka)
• 3 Tbsp cornstarch

1. Simmer all ingredients, except the last four items.
2. Small squid may be cooked whole or cut into strips. Large squid must be cleaned and cut to bite-size strips.
3. Add squid to hot mixture and simmer. Small squid will take 5-7 minutes and will shrink drastically; large squid will take a little longer. Do not overcook.
4. Add 1/2 cup water to cornstarch and mix well. Add slowly to simmering squid to form desired thickness of the liquid. You need not use the entire cornstarch mixture. Bring to a slow boil. Turn off heat.
5. Add chopped onion and mix. Ready to serve.

NOTE: Before eating, deliver to Rudy a healthy sample to test for toxicity and to ensure well being of family or guests who experience the SOS!

RUDY B. LEGASPI, Class of 1951