Search
The Caterer

Cuttlefish sashimi with squid ink noodles

11 September 2006
Cuttlefish sashimi with squid ink noodles

INGREDIENTS

180g cuttle fish (must be ultra-fresh sashimi quality)
25ml sunflower oil
20ml balsamic vinegar
20ml light soy sauce
20ml mirin
10ml sesame oil
10ml oyster sauce
Freshly ground black pepper
300g chilled cooked squid ink noodles (enough for more than six portions)

METHOD

Wipe the cuttle fish with a damp cloth turn it so the inside faces upwards and shave off very fine slices. Form into six little parcels (or roses if you are clever enough) and refrigerate. Mix the liquids and pepper in a bowl and toss the noodles in the dressing.

To serve put a pile of noodles on the plate and top with a mound of cuttlefish.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!