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Salad of Tenderized Octopus and Oriental Mushrooms with Wasabi Dressing


  • 4 x Fresh Octopus (each octopus should be 100g - 130g)

  • 500ml vegetable stock

  • 50ml grapseed oil

  • 40g Shiitake mushroom (trim stems off)

  • 80g himeji mushroom (trim stems off)

  • 40g noki mushroom (trim stems off)

  • 2 x Tamarillos cut into wedges

  • 120g celery, sliced

  • 40g red capsicum, sliced

  • 12 olives, cut in half

  • 12 leaves, Witlof

  • Dressing

  • 5g - 10g Wasabi paste

  • 1 tbsp soy sauce

  • 1 tbsp lime juice

  • 2 tbsp grapeseed oil

  • Garnish

  • Schallots julienned

  • Ginger julienned

  • Shiso leaves julienned

  • Radish sprout

  • Salmon roe


  • 1.

    Clean octopus by removing the beaks, the guts and the eyes

  • 2.

    Heat the grapseed oil in sauce pan, cook octopus for 30-60 seconds until the colour slightly change.

  • 3.

    Add enough vegetable stock to cover octopus and cook for 40-50 minutes with very low heat -never ever boil- until octopus get very tender.

  • 4.

    Remove from heat then throw in shiitake and shimeji mushrooms and then wait for octopus and mushrooms to come to room temperature.

  • 5.

    Separate octopus tentacles in eight and cut heads in half, slice shiitake mushrooms, separate shimeji mushrooms individually.

  • 6.

    Put the octopus, shiitake, shimeji, tamarillos, celery, red capsicum and olives in a bowl add well mixed dressing and mix together.

  • 7.

    To serve, place three witlof leaves on each plates and divide octopus mix evenly between 4 plates. Arrange julienne of schallots, ginger and shiso, radish sprout on top, then enoki mushrooms. Sprinkle salmon roe around.

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