Simmered Cuttlefish, lemongrass, kaffir lime, chilli
2kg cuttle, cleaned & sliced (or use squid if you prefer/can’t get cuttle)
50ml vegetable oil
1 onion, peeled and finely diced
3 stalks lemongrass, bashed
2 cloves garlic, peeled and grated finely
30g ginger, peeled and grated finely
Pinch of sea salt flakes
2 green chillies, sliced
100 ml sake
100 ml mirin
4 kaffir lime leaves
1 litre dashi stock (you can use powdered if you don’t make fresh)
4 spring onions, sliced
4 radishes, sliced
- Heat the oil gently in a saucepan and add the onion and lemongrass, cooking it for a few minutes until it is translucent.
- Add the ginger, garlic, chillies and lime leaves to the pan and cook for 30 seconds until aromatic.
- Add the cuttlefish to the pan along with the salt, sake and mirin and add enough dashi stock to just cover.
- Bring the liquid to the boil and turn down to simmer very gently for 40 minutes, topping the liquid up if necessary.
- Remove the pan from the heat and add the soy sauce to taste.
- Add lime juice to taste then portion the broth into bowls and garnish with spring onions and radishes.