Bleached onion and octopus with grated carrot
The carrot dressing goes well with the slight spiciness of the onions. Be sure to drain the onions well to prevent them from becoming watery
How to make it
1
Soak thinly sliced onions in ice water for a few minutes, squeeze out the excess water, add 1 tablespoon of ponzu sauce and serve on a plate
2
Thinly slice the boiled octopus so that the surface is jagged. Place this on the plate (1)
3
Pour the carrot dressing over (2) and garnish with finely chopped green onions to complete
Ingredients for 2 people
-
- Onion
- 100g
-
- Ponzu from Tsukiji Tamura
- 1 tablespoon
-
- Boiled octopus
- 100g
-
- Carrot Dressing
- Appropriate amount
-
- For finishing assatsuki
- 1 tablespoon
[PR]
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