["Hanakiri" Squid] Make vertical slits 3/4 of the way through the meat 2 mm apart. Cut each squid in half vertically. Then, make horizontal slits across the squids.
Add the ● seasoning ingredients to the squid and mix together. Chill in the refrigerator.
After you make the hot spring egg, chill in the refrigerator. Then, transfer it to the plate with the squid. Combine with the squid before serving.
Story Behind this Recipe
This is a spicy Korean-style squid! So I seasoned with all-purpose Korean seasoning.
This time, I used squid, so I used the "hana-kiri" style of cutting, but you can cut normally into slices. The mixture of the spicy sauce and the hot spring egg is a bit mild, so it goes well with rice or sake!