Chop the reconstituted dried squid coarsely. You will need approximately one quarter to one third of a cup in all. If desired, reserve a little of the squid flesh and slice it into thin strips to serve as a garnish for the patty.

Finely chop the scallion and reserve some of the green sections for garnish.

Mix together all the ingredients except for the squid strips, if using, and the green part of the scallion. Stir well until sticky.

Press the mixture flat in a dish whose sides are high enough to contain the juices that will be thrown off during steaming.

If using, press the squid strips into the top of the patty in an attractive pattern.

Steam the dish over a high flame for twenty or twenty-five minutes.

Cut the patty into squares for service while still in the dish, scatter over the scallion green and, if desired, sprinkle with a little additional soy sauce.