Octopus and Tomatoes Japanese-style Marinade
- 130 grams Boiled octopus
- 1 Lemon juice
- 12 Cherry tomatoes
- 1/4 Onion
- 1 Fresh parsley
- 1 tbsp Ponzu
- 2 tbsp Olive oil
- 1/2 tbsp Japanese mustard (or western mustard)
- 1 Black pepper
- Finely chop the onions and soak in a bowl of water for about 10 minutes.
- Drain and squeeze out excess water.
- I used red onions here.
- Wash the octupus in water and pat dry.
- Slice diagonally (about 1 cm) and sprinkle lemon juice.
- If you shake your wrist slightly while slicing the octopus, the cuts will be wavy.
- Cut the cherry tomatoes in half lengthwise.
- If using regular tomatoes, cut into bite sized pieces!
- Mix the ingredients together for the marinade.
- I recommend lots of black pepper.
- Add the onion to the marinade and mix well.
- If the octopus slices are wet, pat dry again.
- Put into the marinade along with the cut tomatoes and mix.
- Transfer to a container, and chill in the refrigerator until ice cold before serving.
- Serve garnished with Italian parsley.
octopus, lemon juice, tomatoes, onion, parsley, ponzu, olive oil, japanese, black pepper
Taken from cookpad.com/us/recipes/169114-octopus-and-tomatoes-japanese-style-marinade (may not work)