Octopus and Tomatoes Japanese-style Marinade
Octopus and Tomatoes Japanese-style Marinade

Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, octopus and tomatoes japanese-style marinade. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Octopus and Tomatoes Japanese-style Marinade is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Octopus and Tomatoes Japanese-style Marinade is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have octopus and tomatoes japanese-style marinade using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Octopus and Tomatoes Japanese-style Marinade:
  1. Get 130 grams Boiled octopus
  2. Take 1 Lemon juice
  3. Get 12 Cherry tomatoes
  4. Get 1/4 Onion
  5. Prepare 1 Fresh parsley
  6. Make ready For the marinade:
  7. Take 1 tbsp ☆Ponzu
  8. Prepare 2 tbsp ☆Olive oil
  9. Prepare 1/2 tbsp ☆Japanese mustard (or western mustard)
  10. Take 1 ☆Black pepper
Steps to make Octopus and Tomatoes Japanese-style Marinade:
  1. 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.
  2. 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.
  3. Cut the cherry tomatoes in half lengthwise. If using regular tomatoes, cut into bite sized pieces!
  4. Mix the ☆ ingredients together for the marinade. I recommend lots of black pepper.
  5. Add the onion to the marinade and mix well.
  6. If the octopus slices are wet, pat dry again. Put into the marinade along with the cut tomatoes and mix.
  7. Transfer to a container, and chill in the refrigerator until ice cold before serving. Serve garnished with Italian parsley.

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