Octopus Carpaccio

Name: Octopus Carpaccio
Prep time: 15 min
Total time: 15 min
Ingredients: 250g/0.6lb boiled octopus tentacles ((note 1)); 1 ½ tbsp tomato (deseeded and finely diced); 2 perilla leaves ( halved vertically, then finely julienned); 1 tbsp yuzu juice ((note 2)); 1½ tbsp vegetable oil; ½ tsp sugar; 3 pinches salt; 2 pinches pepper

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Prep Time: 15 minutes

Total: 15 minutes

Servings: 2

boiled octopus recipe carpaccio octopus recipe

Ingredients

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250 grams/0.6lb boiled octopus tentacles ((note 1))1 ½ tbsp tomato (deseeded and finely diced)2 perilla leaves (halved vertically, then finely julienned)1 tbsp yuzu juice ((note 2))1½ tbsp vegetable oil½ tsp sugar3 pinches salt2 pinches pepper

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Instructions

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Step 1

For 1kg/2.2lb of octopus, you will need about 45g/1.6oz of salt (not in the ingredients list).

Step 2

Detach the tentacles from the head (I do this because it is easier to handle).

Step 3

Turn the head skin inside out and remove the internal organs.

Step 4

Make an incision along the eyes and remove the eyeballs.

Step 5

Remove the black beak that is located where the tentacles meet, by pushing the centre with your thumb.

Step 6

Place your octopus in a large bowl. Put salt over the octopus and massage all around it including the inside of the suction cups on the tentacles. It produces a slimy bubbly white liquid.

Step 7

When the surface of the skin is no longer slimy, rinse well, removing the slimy substances from the octopus.

Step 8

Pound the tentacles with a rolling pin so that the flesh becomes tender.

Step 9

Boil water in a large pot and add a couple of pinches of salt.

Step 10

Holding the tip end of the tentacles, lower the octopus into the boiling water and submerge the octopus up to about 1/3 of the tentacles (note 2). Boil for 30 seconds or so (note 3).

Step 11

Then submerge the rest of the tentacles and the head into the boiling water. Leave it for about 1 minute (note 3).

Step 12

Transfer the octopus to a tray/bowl. If you can, hang the octopus by placing a long tong between the tentacles and put the tong on the rim of the deep bowl or pot to let it cool (note 4).

Step 13

Put the Vinaigrette ingredients in a jar or a small bowl and mix well.

Step 14

Using the sogigiri method, finely slice each octopus tentacle starting from the thick end to the tip. The thickness of the slice should be about 2-3mm/3⁄32-⅛".

Step 15

Place the octopus slices radially on a serving plate. Place the larger slices around the outside of the circle, then put the smaller pieces inside of the circle made by the larger pieces. The tips of the tentacles are put in the middle at the end.

Step 16

Scatter the diced tomatoes over the octopus, then scatter the julienned perilla leaves.

Step 17

Drizzle the vinaigrette over the octopus (note 5).