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  • Wagamama Spicy Vinegar Sauce (See Box Below for this Recipe)
  • 8 ounces Squid body only, fresh or frozen, thawed
  • 2 ounces Corn Flour or Corn Meal
  • 6 ounces Vegetable Oil
  • 1 teaspoon Shichimi Powder (Find in Japanese and Asian Markets, the spice aisle of larger Supermarkets or Online)
  • Salt to taste
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