Cuttlefish Sashimi with Squid Ink Noodles
Ingredients:
180g freshest possible cuttlefish
300g fine flat squid ink noodles or Japanese buckwheat noodles (soba or chasoba),
cooked, drained and chilled
3 tbsp sunflower seed oil
4 tsp balsamic vinegar
4 tsp light Soya sauce
4 tsp mirin
2 tsp sesame oil
2 tsp oyster sauce
Freshly ground black pepper to taste
Preparation:
Clean fresh cuttlefish thoroughly with a damp cloth, making sure there is no ink
on it.
Turn the cuttlefish so that the inside faces upwards and shave off the finest
possible slices, using a sharp knife.
Gather together to make the shape of six roses.
Cover and refrigerate until ready to serve.
Put the cooked noodles in a bowl.
Combine all other ingredients in a small bowl, mixing well, then pour over the
noodles and toss to mix thoroughly.
Divide the noodles into small portions and top each with raw cuttlefish.
If you would like to make a comment, please fill out the form below.
You must be logged in to post a comment.
