Shoyu Lemon Squid

• 1 box (3 lb.) small squid

Marinade:

• 1 cup soy sauce
• 1/4 cup sesame oil
• Juice of 2 lemons
• 1 Tbsp. toasted sesame seed
• 1 small onion, sliced thin
• Tabasco or chili pepper (optional)

Clean squid. Separate tube-shaped hood from tentacles. Discard tentacles or keep for other use. Remove long, transparent shell from inside hood and peel off speckled membrane. Rinse hood, flushing out insides. Boil water in a large pot; place squid in pot and stir to cook evenly. As soon as opening pops open, drain in colander and shake to continue draining; set aside to cool. Do not pour cold water over squid. Slice into thin strips.

Marinade: Mix ingredients and pour over sliced squid. Refrigerate.