Yuzu-based vinaigrette and perilla toppings add a Japanese authenticity to this Western dish, Octopus Carpaccio. The slightly bitter and aromatic yuzu juice goes so well with octopus.
In case your octopus is fresh and uncleaned, I added instructions on how to clean and boil octopus.
Prep Time and Cook Time assumes you have boiled octopus tentacles and does not include cleaning and boiling octopus.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- 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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For 1kg/2.2lb of octopus, you will need about 45g/1.6oz of salt (not in the ingredients list).
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Detach the tentacles from the head (I do this because it is easier to handle).
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Turn the head skin inside out and remove the internal organs.
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Make an incision along the eyes and remove the eyeballs.
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Remove the black beak that is located where the tentacles meet, by pushing the centre with your thumb.
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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.
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When the surface of the skin is no longer slimy, rinse well, removing the slimy substances from the octopus.
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Pound the tentacles with a rolling pin so that the flesh becomes tender.
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Boil water in a large pot and add a couple of pinches of salt.
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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).
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Then submerge the rest of the tentacles and the head into the boiling water. Leave it for about 1 minute (note 3).
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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).
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Put the Vinaigrette ingredients in a jar or a small bowl and mix well.
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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".
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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.
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Scatter the diced tomatoes over the octopus, then scatter the julienned perilla leaves.
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Drizzle the vinaigrette over the octopus (note 5).
1. I used medium size octopus tentacles, which is the right size for Octopus Carpaccio. Depending on the size of your octopus, you will need 2 or 3 tentacles.
I bought an uncooked octopus from the shop and boiled it at home. Please watch the video that includes instructions on how to boil octopus.
If you have a fresh octopus like me, follow the instruction section ‘How To Boil Octopus Tender’.
2. The tip of the tentacle is much thinner than the base of the tentacles, so you need to cook the thicker part of the tentacle longer.
3. Depending on the thickness of the tentacles, the time required to boil them varies. My tentacles were about 2.5cm/1" in diameter at the base. When I boiled the octopus, one minute was up before the water started boiling again.
4. I used the pot I boiled the octopus in. By hanging the octopus with the tentacles dangling the tentacles become straighter, which makes it easier to slice them.
5. Sliced tentacles can be kept in the fridge for 1-2 days. You can even spread the octopus slices on the serving plate, cover with cling wrap, and store it in the fridge. Just before serving, scatter the toppings and pour vinaigrette.
6. Nutrition per serving as a main.
serving: 153g calories: 201kcal fat: 12g (15%) saturated fat: 1.1g (6%) trans fat: 0.3g polyunsaturated fat: 7g monounsaturated fat: 2.5g cholesterol: 60mg (20%) sodium: 487mg (21%) carbohydrates: 4.9g (2%) dietary fibre: 0.4g (1%) sugar: 1.4g protein: 19g vitamin D: 0mcg (0%) calcium: 72mg (6%) iron: 6.9mg (38%) potassium: 473mg (10%)