Delicious recipe collection
Sanuki octopus carpaccio
Ingredients
- 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
Method
Slice the octopus thinly, salt lightly, pour a little olive oil, marinade and let it sit for about 10 minutes.
Wash the salad mizuna, cut the tomatoes 1/4, and leave the onions bleached onions.
Spread ② bleached onions on a rectangular dish, line up octopus コ, serve salad mizuna and mini tomatoes in the center.
Sprinkle with “Ponoke and Jure Ponzu”.
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