Delicious recipe collection


  • 185g of jelly ponzu 15g
  • Boiled octopus 35g
  • Salad mizuna 5g
  • Onions (slices) 10g
  • Mini tomato (1) 10g
  • olive oil 1.5g
  • salt 0.1g


  1. Slice the octopus thinly, salt lightly, pour a little olive oil, marinade and let it sit for about 10 minutes.

  2. Wash the salad mizuna, cut the tomatoes 1/4, and leave the onions bleached onions.

  3. Spread ② bleached onions on a rectangular dish, line up octopus コ, serve salad mizuna and mini tomatoes in the center.

  4. Sprinkle with “Ponoke and Jure Ponzu”.

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