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.
Servings4 servings
Cooking Time30
Calories (1 serving)163 Calories
Sodium (1 serving)1.8 g
30g Carrot
1/2 pcs Cucumber
3 tablespoons Olive oil
3 tablespoons KOMBU TSUYU
2 tablespoons Vinegar
3 tablespoons Onion (finely chopped)


  1. Cut octopus (boiled) into thin slivers.
  2. 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.
  3. Combine A in order, adding one ingredient at a time.
  4. Dish up STEP2, and place STEP1 on top. Dress with STEP3, and sprinkle olive oil, salt, and black pepper.