Cold Cuttlefish Salad
A tender dish of cuttlefish, boiled until cooked and served cold with a dressing.
Ingredients
cuttlefish (cleaned after removing the cartilage, innards, eyes, and ink sac)
to taste
scallions (washed and cut into sections)
to taste
fresh ginger (washed and thinly sliced)
to taste
green chili peppers (cut into thin strips)
to taste
red chili peppers (cut into thin strips)
to taste
cooking wine
1 tbsp
salt
1 tsp
white sugar
1 tsp
soy sauce
2 tsp
MSG
2 tsp
sesame oil
2 tsp
Instructions
1
Prepare the Cuttlefish
Remove the cartilage, innards, eyes, and ink sac from the cuttlefish, then rinse it thoroughly.
2
Prepare the Aromatics
Wash the scallions and cut them into sections. Wash and thinly slice the fresh ginger. Cut the green and red chili peppers into thin strips and set aside.
3
Cook the Cuttlefish
Add enough water to a pot and bring it to a boil. Add the cleaned cuttlefish, cooking wine, ginger slices, and scallion sections. Once the cuttlefish is cooked through, remove it, drain it, and let it cool.
4
Marinate and Serve
Cut the cooled cuttlefish into fine strips and arrange them on a plate. Add the salt, white sugar, and soy sauce, and marinate for 10 minutes. Finally, add the MSG, sesame oil, and chili pepper strips. Toss until evenly combined and serve.
