Introducing two refreshing octopus salads perfect for summer. These are stylish and easy-to-make, no-cook appetizers that are perfect for parties. Enjoy two different flavors: grapefruit yuzu pepper and plum pickled lard.
Ingredients
Main Ingredients (2 servings)
- Boiled Octopus Tentacles 2
- Grapefruit 1
- Umeboshi (Pickled Plums) 2 (approx. 10% salt content)
- Sweet Pickled Lard (Rakkyo) 6
- Shiso Leaves 3
- White Sesame Seeds (a pinch)
- Grated Daikon Radish 3 tbsp
Seasonings
- [A] Vegetable Oil 1 tsp
- [A] Vinegar 1 tbsp
- [A] Sugar 1 tsp
- [A] Yuzu Pepper 1/2 tsp
- [B] Vegetable Oil 1 tsp
- [B] Soy Sauce 1 tsp
- [B] Honey 1 tsp
Steps
- Cut one boiled octopus tentacle into bite-sized pieces. (Key Tip!) Octopus is slippery, so cut at an angle to create a jagged edge to help the seasoning adhere better.
- Cut off the top and bottom of one grapefruit, then peel. Separate the segments and tear them into bite-sized pieces.
- In a bowl, combine 3 tbsp grated daikon radish, 1 tsp vegetable oil, 1 tbsp vinegar, 1 tsp sugar, and 1/2 tsp yuzu pepper. Mix well.
- Gently toss one boiled octopus tentacle (cut in step 1) and the grapefruit segments (from step 2) with the seasoning mixture from step 3.
- Remove the pits from 2 umeboshi and mash them into a paste with a knife.
- Finely chop 6 sweet pickled lard pieces.
- Shred 3 shiso leaves, rinse briefly under water, and thoroughly pat dry.
- In a bowl, combine 1 tsp vegetable oil, 1 tsp soy sauce, and 1 tsp honey. Mix well.
- Gently toss one boiled octopus tentacle (cut in step 1), the mashed umeboshi (from step 5), chopped pickled lard (from step 6), and shredded shiso leaves (from step 7) with the seasoning mixture from step 8.
- Plate the salads and sprinkle with a pinch of white sesame seeds.
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