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Elegant Cuttlefish Sashimi with Black Noodles Recipe
The delicate sweetness of fresh cuttlefish paired with the dramatic inky allure of squid ink noodles. It's a match made in culinary heaven, offering a visual and taste sensation that will leave you wanting more.
Ingredients:
- 200g squid ink noodles
- 300g fresh cuttlefish, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sesame oil (for noodles)
- 1 pinch sugar
- 2 spring onions, thinly sliced
- 1 tablespoon sesame seeds
Instructions:
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1 Prepare the Squid Ink Noodles
Cook 200g of squid ink noodles according to the package instructions. Drain and set aside. Toss the noodles with a teaspoon of sesame oil to prevent sticking.
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2 Prepare the Cuttlefish
Clean and thinly slice 300g of fresh cuttlefish into sashimi pieces. Arrange the slices neatly on a serving plate.
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3 Make the Dipping Sauce
In a small bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and a pinch of sugar. Stir well to mix.
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4 Serve
Place the squid ink noodles on a large serving platter. Arrange the cuttlefish sashimi on top of the noodles. Garnish with thinly sliced spring onions and sesame seeds. Serve with the dipping sauce on the side.