１Separate the squid at the base of the legs, rinse well and remove the skin. Cut the legs in half and the body into 7 to 8 mm wide rings. Dry the surface of the squid and sprinkle with salt and pepper. ２Combine ingredients for the curry-flavored seasoning mix in a bowl. ３Cut the cucumber, carrot and lettuce into thin sticks, and remove the roots from the radish sprouts. Soak all the vegetables in cold water to make them crisp, dry, and mix them together.

１Heat some vegetable oil in a frying pan and fry the squid. ２Season the squid with the curry-flavored seasoning mix.
Place the squid on a dish, and garnish with the mixed vegetables and half of a sudachi citrus.