Elizabeth Andoh

Cuttlefish in Pink Dressing

Ika No Masago Aé

Preparation info
  • Serves

    4–5

    .
    • Difficulty

      Easy

Appears in
At Home with Japanese Cooking
At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

Satiny ribbons of raw cuttlefish dressed with salty cod roe make very elegant and unusual hors d’oeuvres. This dish requires the very freshest cuttlefish but once made will keep well for several days, refrigerated.

Ingredients

  • 1small fresh cuttlefish or squid, filleted (about ½ pound)
  • 1 tablespoon saké

Method

Remove the skin from tail to head and slit open the conical body of the cuttlefish or squid if this hasn’t already been done. Cut off the tail “flaps” and reserve these with the legs trimmed of any suction cups. These squid or cuttlefish bits and pieces are good salt-grilled on a net and served with lemon wedges and soy sauce.

Lay the triangular-shaped fillet on your board and sprinkle