Japanese food｜Seafood｜Summer｜水蛸の叩き・わさび梅
Pounded Octopus with Wasabi Plum Dressing
Culinary Workshop - Culinary Art - Aug. 2015
Ingredients
| Raw Octopus | 1 leg |
| Okra | 4 ... Rub with salt, blanch in boiling water, cool in cold water, and pat dry |
Garnish
| Pickled Plum (Umeboshi) | 30g ... Mash and adjust with mirin (not included in ingredients) |
| Wasabi | 1 tbsp ... Grated |
| Shaved Bonito Flakes | As needed |
| Shiso Flower Spikes | 2 spikes |
| Mikawa Irizake | A dash |
Procedure
- Rub the octopus with salt to remove the slime and pat dry. Lightly salt again and quickly sear over an open flame.
- Chill the seared octopus in the freezer for 15 minutes, then slice thinly on a bias.
- Arrange the octopus and okra on a plate, garnish with mashed plum, wasabi, shaved bonito flakes, and shiso flower spikes, and drizzle with a dash of Mikawa Irizake.