Sanuki octopus carpaccio

Method

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”.