• 2 bunches enoki mushroom
  • 100 g (3½ oz) cuttlefish, cleaned and wings removed
  • 1 quantity verjuice sauce


Using kitchen scissors, trim the caps off the mushrooms and discard the stalks.

Using a sharp knife, finely score the cuttlefish, skin-side, in a criss-cross pattern. Slice into 5 mm (¼ inch) thick strips.

Place the mushroom caps, cuttlefish and verjuice sauce in a small saucepan over medium heat and cook until the cuttlefish is heated through and just beginning to curl. Set aside and keep warm.