Usuyaki

100g Spring Onion Leaves or Garlic Chives, cut into 2cm/0.8 inch pieces (3.5 oz)
1 Squid
1 tsp Sake
1 tbsp Bonito Powder
60g All Purpose Flour (2.1 oz)
3 tbsp Potato Starch or Corn Starch
2 pinches of Salt
100ml Water (3.4 fl oz)

Sesame Oil

– Sauce –
1 tbsp Soy Sauce
1 tbsp Black Vinegar or Rice Vinegar
Karashi Hot Mustard or Ichimi, red chili pepper