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Tako Carpaccio Lightly Drizzled with Lemon Juice and Olive Oil, along with Red Miso and Shisho

Tako Carpaccio Lightly Drizzled with Lemon Juice and Olive Oil, along with Red Miso and Shisho
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Nicole’s entrée recipe from week 4 of Come Dine With Me Australia.

Serves 4

Ingredients

  • 1 large octopus
  • 1 cup sea salt
  • Juice of ½ lemon
  • 2 tbl extra virgin olive oil
  • 1 tsp red miso
  • 1 tsp shisho
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Method

  1. Buy a large octopus, so the legs are around 4-5cm thick. Slice of the legs of the octopus and peel off the skin. Place the legs into a pot of boiling salty water for 40 minutes.
  2. Remove the octopus legs from the water and roll 3 legs together tightly with a Japanese sushi mat. There will be 3 separate layers forming a flower like shape. Tie the mat tightly and place in the fridge for at least 6 hours.
  3. Remove from fridge and untie mat. Thinly slice the legs into pieces and place 6 pieces on each plate.
  4. Drizzle the octopus with lemon juice and olive oil (mixed together) and sprinkle with red miso and shiso around the sides of the place.
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