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PRO Recipe

Octopus Carpaccio with Sudachi Dip

Name: Octopus Carpaccio with Sudachi Dip
Prep time: 15 min
Cook time: PTnullM
Yield: 6
Cuisine: Japonesa
Ingredients: 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

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

Published: 01-02-2022