SERVINGS 4-5

1 lb. ika (cuttlefish)

3 tablespoons sugar

4 tablespoons shoyu

1/4 teaspoons salt

3 tablespoons sake

1/4 teaspoon gourmet powder

Clean ika. Remove legs and triangular tips. Cut open the center section to flatten out. Place tips and legs on the flattened pieces, roll and tie with kanpyo or string. Place rolled ika and rest of the ingredients in saucepan and cook slowly for 30 minutes or until done.