Recipe Ingredient
- 180g freshest possible cuttlefish
- 300g fine flat squid ink noodles or Japanese buckwheat noodles (soba or cha-soba), 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
Instructions
- 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.
- ather 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 a white rose of raw cuttlefish.
