Cold Tossed Cuttlefish Shreds
A fragrant cold appetizer of tossed cuttlefish with a crisp, refreshing texture.
Ingredients
Cuttlefish (cleaned, with bone, innards, eyes, and ink skin removed)
Scallions (washed and cut into segments)
Fresh ginger (sliced thin)
Green chili pepper (shredded for later use)
Red chili pepper (shredded for later use)
Soy sauce
2 tsp
Cooking wine
1 tbsp
Fine salt
1 tsp
Sugar
1 tsp
MSG
2 tsp
Sesame oil
2 tsp
Instructions
1
Preparing the cuttlefish
Remove the bone, innards, eyes, and ink skin from the cuttlefish, then wash clean.
2
Preparing the aromatics
Wash scallions and cut into segments; wash fresh ginger and slice thin; shred green and red chili peppers and set aside.
3
Boiling the cuttlefish
Add an appropriate amount of water to a pot and bring to a boil, then add the cleaned cuttlefish to the boiling water (along with cooking wine, ginger slices, and scallion segments). Once cooked through, remove the cuttlefish, drain, and let cool.
4
Tossing and plating
Shred the cooled cuttlefish into thin strips, place on a plate, add fine salt, sugar, and soy sauce, and marinate for 10 minutes. Finally, add MSG, sesame oil, and chili pepper shreds, toss well, and serve.
