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Squid tentacles, or ikageso, is a type of yakitori, grilled over binchotan, a charcoal that burns on a low heat ensuring the meat is cooked slowly.
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The squid was cooked well, not dry to the bite. The salsa seasoning gave it a nice a sweet and sour flavour, which was quite unique. This dish, however, could have been seasoned a little better prior to cooking as the flesh wasn't salty enough.
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RM10.90 / stick
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