#37 タコの和風カルパッチョ〜Octopus carpaccio Japanese style〜

#37 タコの和風カルパッチョ〜Octopus carpaccio Japanese style〜

I’ll introduce an easy recipe that you can enjoy the texture; octopus carpaccio, Japanese style First, cut and soak a radish, myoga, ginger, and bell pepper and mix them with young onion shoots, green shiso leaves, purple cabbage sprout, and white sesame We’ll create a Japanese dressing based soy sauce This is a carpaccio that we can enjoy both texture and appearance Here are the ingredients. I prepared all of this Red bell pepper. Radish Ginger, myoga, and boiled octopus This is young onion shoots and purple cabbage sprout. This looks really cute Green shiso leaves and sesame. And now, prepare a bowl First of all, we’ll peel the radish’s skin and shred it by using this slicer And then, next is the ginger slice it thinly place the sliced gingers and shred them vertically This will be a nice accent for this dish. Let’s put it in Next is the myoga cut it diagonally put the cut myoga in it And we’ll work on the bell pepper next Be careful while cutting it You might slip it and cut yourself accidentally cutting it carefully and thinly like earlier soak all of them to give it a resilient feel. Just a bit We’re going to beautify it even more Cut the young onion shoots simply and put in it same with the purple cabbage sprout We’ll place the green shiso leaves together cut the edge parts off and roll them roll them like this and cut them thinly Loosen them a bit and put them in it add the white sesame And now, we’re going to cut the octopus cut the edge part We’re cutting it carefully cut it like it’s going through from bottom to top part of this knife slice it thinly like this You can open it up and slice it again if you can’t do it all at once Slice it off straight so it’ll be a good bite size This depends on the dish, but you don’t want to cut it like a saw – like this This makes the ingredients bumpy That kind of cut would be great for dishes with rich sauces Once we cut the octopus, let’s make a simple dressing Prepare a bowl and make a soy sauce based dressing Soy sauce and apple vinegar Add a bit salt, pepper, and vegetable oil This is a common and basic dressing Okay, let’s decorate it now Start with the octopus Place the octopus and mix the vegetables thoroughly like this Let’s place it in the middle Okay, lastly We’re going to pour the dressing on the octopus not vegetables to keep the vegetables look good pour the dressing on the octopus Excellent!! The color is very pretty. Perfect It’s ready. Octopus carpaccio Japanese style Have a nice day!

[速水もこみち流] #37 タコの和風カルパッチョ
※日本語字幕が付いてます/ English subtitle available

【材料／分量】※4〜5人分
タコ（茹で）／1足
芽ねぎ／1パック
紫キャベツスプラウト／ 1/3パック
パプリカ（赤）／ 1/8個
生姜／1片
みょうが／2個
大根／50〜60g
大葉／5枚
白ごま／適量
A）ーーーーーーーーーーーーーーーー
サラダ油／大さじ3
リンゴ酢／大さじ1
醤油／ 大さじ1/2
塩・こしょう／各少々

【調理工程】
① 大根、生姜はせん切り、みょうがは斜め小口切りにし、パプリカは細切りして、ボウルに入れて水にさらした後、水気を取る。

② ①のボウルに根を切り落とした芽ねぎと紫キャベツスプラウト、千切りした大葉、白ごまを加えて和える。

③ タコは薄切りする。

④ 別のボウルにAを入れて混ぜる。

⑤ 器にタコを盛り付け、②を彩りよく乗せ、④をかける。

【ポイント】
・タコは、切ってからドレッシングにつけてマリネしてもよい。

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