1 0.51bs fresh cuttlefish
1 T salad oil or sesame oil
1 cooking brush
2 T stockfish
3 T kelp chips
3-4 T sugar
3 T soy sauce
l 0.5c broth
0.5 T ginger juice
0.5 t salt
1 slice dried tangerine peel
a pinch of monosodium glutamate
1 T rock candy
1. Simmer the ingredients in (1) for twenty minutes until it becomes thickened. Strain.
2. Remove and clean the internals of the cuttlefish, dry off excess water. Using a knife, make crisscross cuts across the belly.
3. Place cuttlefish on top of the grill. Brush on oil and the thickened juice from (1). Bake until done. Slice or cut. Serve.
4. Season to taste.