|Squid||5 Ounce, skinned and cleaned (150 Gram)|
|Water||1 Cup (16 tbs)|
|Sesame paste||1 Tablespoon|
|Sesame oil||2 Teaspoon|
Cut the squid in pieces about 5 cm x 2 cm (2 in x 3/4 in).
Score crosswise in a diamond pattern with a sharp knife, cutting about half-way into the squid meat so that it will curl during cooking.
Bring water and salt to boil and drop in squid.
Simmer just until the squid turns white and curls (about 1 minute), then drain.
Combine sesame paste and oil in a mixing bowl and add squid.
Toss and serve at room temperature or chilled, if preferred.