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

Nicole’s entrée recipe from week 4 of Come Dine With Me Australia.


  • 1 large octopus

  • 1 cup sea salt

  • Juice of ½ lemon

  • 2 tbl extra virgin olive oil

  • 1 tsp red miso

  • 1 tsp shisho


  • 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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