Name: Causa of Baby Cuttlefish
Yield: Serves 6
Cuisine: Spanish
Ingredients: 25 g (1 oz) mentaiko (chilli-marinated cod or pollock roe), to garnish; ¾ tsp soy sauce; 1 tsp yuzu juice; ¼ tsp sunflower oil; 20 g (¾ oz) aji amarillo paste; ½ tsp instant dashi powder; 1 tbsp sunflower oil; 2 tsp sesame oil; 500 g (1 lb 2 oz) aji amarillo; 750 ml (1 pint 6 fl oz/3 cups) extra virgin olive oil; 150 g (5½ oz) potatoes (for 100g (3½oz) potato purée); ¼ tsp salt; 50 g (1¾ oz/2 tbsp) oyster sauce; 40 ml (1½ fl oz/8 tsp) water; 90 ml (3¼ fl oz/⅓ cup) sunflower oil; 20 g (¾ oz) liquid egg (or beaten egg); 75 g (2¾ oz) potatoes; 25 ml (¾ fl oz/2 tbsp) lime juice; 6 baby cuttlefish (each weighing about 10g (½oz))

Preparation info

Serves
6

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

I thoroughly enjoyed this dish at the 1-Michelin-starred restaurant Pakta in Barcelona, headed by Peruvian chef Jorge Muñoz and Kioko Ii from Japan, a team brought together by Albert Adrià. Possibly the most celebrated Nikkei restaurant to date, Pakta has many outstanding reviews and judging by my visit deservedly so.

Ingredients

For the aji amarillo paste:

500 g (1 lb 2 oz) aji amarillo

Method

Make the aji amarillo paste. Add the aji amarillo to a medium pan, fill it with cold water, bring to the boil then strain the yellow chilli peppers in a colander. Repeat this process three times, then set aside. Blend the drained aji amarillo in a food processor until smooth. Strain the resulting paste to remove any bits of skin. Place it in a container in the fridge.

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Causa of Baby Cuttlefish

Ingredients

For the aji amarillo paste:

Method

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