100g white rice, 100g squid of Korean west sea, 20g cucumber, 1 clove of garlic, 1 tbsp spiced soy sauce, 1/4 tsp salt, 1/4 tsp monosodium glutamate, 1/4 tsp sugar, 1/4 tsp sesame, 3 drops of sesame oil, 2tbsp oil, 1 thin small green onion

Cook the boiled thick one with the white rice. Wash the squid cleanly, drain water completely, cut it into the pieces with the length of 7cm and split it half and half in case of the thick one. Cut the cucumber into the pieces with the length of 4cm, width of 0.6cm and the thickness 0.2cm. Shred small green onion to the size of cucumber and mince the garlic. Cut the small green onion to the length of cucumber. Pour the oil into the pan, add the onion, roast it until it gives fragrance, add the squid and roast it quickly. After the squid has been cocked to 70％, add the cucumber, small green onion, sesame oil and roast them slightly. Put the boiled rice in one side of the slightly hollow and wide vessel and the roasted squid with juice in the opposite side and spray the sesame over them and serve it.