Cuttlefish Sashimi With Squid Ink Noodles

Ingredients

180g freshest possible cuttlefish
300g fine flat squid ink noodles or Japanese buckwheat noodles (soba or cha-soba), cooked, drained and chilled
3 tbsp sunflower seed oil
4 tsp balsamic vinegar
4 tsp light soya sauce
4 tsp mirin
2 tsp sesame oil
2 tsp oyster sauce
Freshly ground black pepper to taste

Method
Clean fresh cuttlefish thoroughly with a damp cloth, making sure there is no ink on it.
Turn the cuttlefish so that the inside faces upwards and shave off the finest possible slices, using a sharp knife.Gather together to make the shape of six roses. Cover and refrigerate until ready to serve.Put the cooked noodles in a bowl.
Combine all other ingredients in a small bowl, mixing well, then pour over the noodles and toss to mix thoroughly.Divide the noodles into small portions and top each with a "white rose" of raw cuttlefish.

From Kuali.com