CUTTLEFISH MARINATED IN KOMBU WITH ITS TRIPE AND SMOKED INK SAUCE ON A SILK-SCREEN PRINTED NEWSPAPER PLATE

INGREDIENTS (SERVES 1)

Cuttlefish macerated in kombu:
1 cuttlefish (aori-ika)
2 leaves kombu seaweed
A little sake
Cuttlefish tripe and smoked ink sauce:
Tripe from 2 cuttlefish
2 bags cuttlefish ink
100 cc. Cuttlefish tentacle stock
25 cc. Tamari soy sauce
100 cc. Koikuchi soy sauce
3 gr. New zealand sea salt
Others:
Fleur de sel
Iwa-nashi fruit (asian epigeal plant)
Poached quail's egg yolk

PREPARATION

Cuttlefish macerated in kombu:
Wash the cuttlefish, peel, remove the tentacles and the eye section and open up. Cut the body into strips and make small cuts in each of the strips about two-thirds through. Dip thin slices of kombu into sake and place the cuttlefish strips between the slices. Leave to macerate for 2 hours, then cut into bite-sized pieces.

Cuttlefish tripe and smoked ink sauce:
Dip the cuttlefish tripe in boiling water and remove the sticky part. Roast over red-hot coals, holding down with a stick until cooked through. Smoke for 3 minutes together with apple leaves. Leave to stand, then blend and make a purée. Gradually add the cuttlefish ink, sea salt, the two soy sauces and stir to make a sauce. Reduce to a hard mass over a bain-marie, stirring all the time, and remove from the heat, cool and strain.

TO SERVE

Take a silver-grey plate and prepare the silkscreen with the newspaper design. Place on the plate then pour over the cuttlefish tripe and smoked ink sauce drawing the newspaper on the plate. Add the cuttlefish macerated in kombu, fleur de sel, Iwa-Nashi fruit and the poached quail's egg yolk.