• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 2 people
  • Difficulty Normal

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


  1. Clean fresh cuttlefish thoroughly with a damp cloth, making sure there is no ink on it.
  2. Turn the cuttlefish so that the inside faces upwards and shave off the finest possible slices, using a sharp knife.
  3. ather together to make the shape of six roses. Cover and refrigerate until ready to serve.
  4. 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.
  5. Divide the noodles into small portions and top each with a white rose of raw cuttlefish.

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