Fried Cuttlefish with Sweet Sauce (FUSION)
- 2 cuttlefish
- Potato starch or cornstarch for flouring
- oil for frying
For the sweet sauce:
- 1,69 oz soy sauce
- 1,69 oz white wine (fine)
- 3,38 oz Kombu Dashi or fish bouillon
- 1 teaspoon of sugar
Cuttlefishes are peeled and cleaned. It is cut into rings of 0,31 inc. The rings and tentacles are dipped in starch and fried at 338 degress. soy sauce
is boiled in a saucepan. Starch is mixed with white wine, bouillon and sugar
and added. Boil one more minute. Serve garnished with fried parsley.