Octopus Carpaccio

By RecipeTin Japan · 15 min

Ingredients

Instructions

1. Clean the octopus: remove the tentacles from the head, turn the head skin inside out and take out the insides, cut around the eyes to remove the eyeballs, and push out the black beak where the tentacles meet.
2. Rub about 45 g (1.6 oz) of salt per 1 kg (2.2 lb) of octopus all over, including inside the suction cups, until the skin is no longer slimy, then rinse well.
3. Pound the tentacles with a rolling pin to tenderise them.
4. Bring a large pot of water to the boil with a couple of pinches of salt.
5. Hold the tentacles by their tips and dip them into the boiling water up to about one third of their length. Boil for about 30 seconds.
6. Submerge the rest of the tentacles and the head, and boil for about 1 minute more.
7. Move the octopus to a tray or bowl and hang it, with a long tong between the tentacles resting on the rim of a deep bowl or pot, to cool.
8. Mix the vinaigrette ingredients in a jar or small bowl until well combined.
9. Slice each tentacle finely from the thick end towards the tip, using the sogigiri method, to about 2-3 mm (3/32 to 1/8 in) thick.
10. Arrange the slices in a circle on a plate: large slices on the outside, smaller slices inside, and the tips in the centre.
11. Scatter the diced tomato over the octopus, then the julienned perilla.
12. Drizzle the vinaigrette over everything.

Summarized from RecipeTin Japan's video. Watch it for the details.

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