Octopus Carpaccio from Masu: Fresh, contemporary, accessible Japanese for the home cook by Nic Watt
Octopus is one of my favourite dishes. It’s not to everyone’s taste, but those who do enjoy it love this carpaccio version for its clean, bright flavours.
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Cooking tools:
- Butcher's twine
- Aluminum foil
- Cheesecloth
- Sushi mat
- Chef's knife
- Cutting board
Ingredients
- 1 cup chopped daikon
- 1 southern octopus
- 200 ml (7 fl oz) iced water
- 1 fennel bulb, very finely sliced lengthways
- 3 drops chilli oil
- 1 teaspoon soy sauce
- 1 teaspoon lemon juice
- 1 tablespoon olive oil
- sea salt
- 4 celery stalks
- juice of 1 lemon
- 1 teaspoon dried chilli flakes
- 1 sliced red radish
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