Culinary Art Kitchen - February 2025
Ingredients
| Boiled Octopus | 1piece - Thinly sliced diagonally |
| Garland Chrysanthemum (Shungiku) Leaves | 1/3 bunch - Soaked in cold water to crisp, then drained |
| White Leek (Shiraga Negi) | 1/4 stalk - Soaked in cold water to crisp, then drained |
| Yuzu Peel | As needed - Remove the white pith and julienne |
| Shiso Flowers | As needed - For garnish |
Dressing Ingredients
| Dashi Stock | 1 tbsp |
| Sugar | 2/3 tsp |
| White Dashi Soy Sauce | 1 tsp (Mikawa Irizake can be used as an alternative) |
| Yuzu Juice | 1 tbsp |
| Taihaku Sesame Oil | 2 tsp or more (Can substitute with salad oil or preferred oil) |
| Salt & Pepper | To taste |
Instructions
- Prepare the dressing by mixing all ingredients and adding the julienned yuzu peel.
- Add the sliced octopus to the dressing and marinate for about 2 hours.
- Just before serving, gently toss the marinated octopus with drained shungiku and white leek.
- Plate the dish and garnish with shiso flowers.