Octopus Carpaccio with Sudachi Dip

Edo Kobayashi
If you are an octopus lover, prepare an original recipe from master Edo Kobayashi and enjoy it as if you were in one of his many original restaurants. Enjoy this octopus carpaccio recipe with a different twist thanks to the fantastic sudachi dip that accompanies it.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 octopus, large tentacle, approximately 350 g, boiled, for the carpaccio
  • 1 citrus, Sudachi, cut in half, for garnish, for the carpaccio
  • chives, for garnish, for the carpaccio
  • 1 1/2 tablespoons soy sauce, for the dip
  • 1 tablespoon vinegar, for the dip
  • 1/2 tablespoons mirin (sweet rice wine), for the dip
  • 1 teaspoon pasta, yuzu pepper, for the dip
  • 1 teaspoon juice, sudachi citrus, for the dip
Preparation
15 mins
Low
  • Slice the octopus into thin pieces and place them on a serving plate.
  • Garnish with sudachi halves and green onion.
  • Mix the soy sauce, vinegar, mirin, yuzu pepper paste, and sudachi juice.
  • Serve in a small bowl as a dipping sauce for the octopus.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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