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

1. Finely chop the onions and soak in a bowl of water for about 10 minutes.
2. Drain and squeeze out excess water.
3. I used red onions here.
4. Wash the octupus in water and pat dry.
5. Slice diagonally (about 1 cm) and sprinkle lemon juice.
6. If you shake your wrist slightly while slicing the octopus, the cuts will be wavy.
7. Cut the cherry tomatoes in half lengthwise.
8. If using regular tomatoes, cut into bite sized pieces!
9. Mix the ingredients together for the marinade.
10. I recommend lots of black pepper.
11. Add the onion to the marinade and mix well.
12. If the octopus slices are wet, pat dry again.
13. Put into the marinade along with the cut tomatoes and mix.
14. Transfer to a container, and chill in the refrigerator until ice cold before serving.
15. 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)