Sanuki octopus carpaccio | "Kawano food" Happy Project
Ingredients - 185g of jelly ponzu 15g - Boiled octopus 35g - Salad mizuna 5g - Onions (slices) 10g - Mini tomato (1) 10g - olive oil 1.5g - salt 0.1g Method -
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Serving platter
Ingredients
- 185g of jelly ponzu 15g
- Boiled octopus 35g
- Salad mizuna 5g
- Onions (slices) 10g
- Mini tomato (1) 10g
- olive oil 1.5g
- salt 0.1g
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