Octopus Carpaccio
The combination of "KOMBU TSUYU" and onion creates rich and savory salad dressing suitable for this carpaccio. You can substitute octopus with other seafood, such as sea bream.
PREPARATION
- Cut octopus (boiled) into thin slivers.
- Cut Japanese white radish into half-moon slices. Cut cucumber and carrot 6cm long, and slice them, 5mm wide. Refresh the Japanese white radish, carrot, and cucumber in cold water and drain. Round cut cherry tomatoes.
- Combine A in order, adding one ingredient at a time.
- Dish up STEP2, and place STEP1 on top. Dress with STEP3, and sprinkle olive oil, salt, and black pepper.
| Servings | 4 servings |
|---|---|
| Cooking Time | 30 |
| Calories (1 serving) | 163 Calories |
| Sodium (1 serving) | 1.8 g |
Ingredients
200g Octopus (boiled)
30g Carrot
1/2 pcs Cucumber
4 pcs Cherry tomatoes
3 tablespoons Olive oil
a pinch Salt, Black pepper
Ａ
3 tablespoons KOMBU TSUYU
2 tablespoons Vinegar
3 tablespoons Onion (finely chopped)
PREPARATION
- Cut octopus (boiled) into thin slivers.
- Cut Japanese white radish into half-moon slices. Cut cucumber and carrot 6cm long, and slice them, 5mm wide. Refresh the Japanese white radish, carrot, and cucumber in cold water and drain. Round cut cherry tomatoes.
- Combine A in order, adding one ingredient at a time.
- Dish up STEP2, and place STEP1 on top. Dress with STEP3, and sprinkle olive oil, salt, and black pepper.
