Ingredients with Measurements:
- 1 octopus (1-2 pounds)
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon wasabi paste
- 1 green onion, thinly sliced
- 1 tablespoon toasted sesame seeds
Special equipment needed:
- Sharp knife
- Cutting board
- Large pot
- Ice bath
Step-by-step instructions:
1. Clean the octopus by removing the head and beak. Rinse the octopus under cold running water and remove any remaining debris.
2. Fill a large pot with water and bring to a boil. Add the octopus and cook for 5-7 minutes until tender.
3. Remove the octopus from the pot and immediately place it in an ice bath to stop the cooking process.
4. Once the octopus has cooled, remove it from the ice bath and pat dry with paper towels.
5. Slice the octopus into thin pieces and arrange on a serving platter.
6. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and grated ginger.
7. Drizzle the sauce over the sliced octopus.
8. Serve the octopus sashimi with wasabi paste, sliced green onion, and toasted sesame seeds.
- Time:
Preparation time: 15 minutes
- Cooking time: 5-7 minutes
Temperature:
- Boiling water for cooking the octopus
Serving size:
- 2-4 servings
Nutritional information:
- Calories: 120
- Fat: 4g
- Carbohydrates: 4g
- Protein: 18g
Substitutions for ingredients:
- Tamari sauce can be used instead of soy sauce for a gluten-free option.
- Rice wine vinegar can be used instead of rice vinegar.
- Olive oil can be used instead of sesame oil.
Variations:
- Add sliced avocado or cucumber for a refreshing twist.
- Top with thinly sliced jalapeno for a spicy kick.
- Use a different dipping sauce such as ponzu or yuzu.
Tips and tricks:
- Make sure to clean the octopus thoroughly before cooking.
- Do not overcook the octopus as it will become tough and rubbery.
- Use a sharp knife to slice the octopus for clean cuts.
Storage instructions:
- Store any leftover octopus in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Octopus sashimi is best served cold and should not be reheated.
Presentation ideas:
- Arrange the sliced octopus in a circular pattern on a large plate.
- Garnish with sliced green onion and toasted sesame seeds.
Garnishes:
- Sliced green onion
- Toasted sesame seeds
Pairings:
- Sake or white wine
Suggested side dishes:
- Edamame
- Seaweed salad
- Miso soup
Troubleshooting advice:
- If the octopus is tough or rubbery, it may have been overcooked.
Food safety advice:
- Make sure to clean the octopus thoroughly before cooking to avoid any foodborne illnesses.
Food history:
- Octopus sashimi is a traditional Japanese dish that has been enjoyed for centuries.
Flavor profiles:
- Salty, savory, and slightly sweet.
Serving suggestions:
- Serve as an appetizer or as part of a sushi platter.
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Region: Japanese