Heshi and octopus appetizers with flavor
By using flavorful ingredients such as onions and ginger as seasoning, the unique saltiness of the heshiko becomes milder. For an appetizer or something.
How to make it
1
Heshiko removes the bran and removes the bones by bone deboning. Bake both sides in a frying pan and slice them into thin slices about 5mm thick.
2
Similarly, slice the boiled octopus into diagonal thin slices.
3
Place on plates in alternating orders of heshi and octopus. Add onion and ginger sauce (see separate recipe) to complete.
Ingredients for 2 people
-
- Heshiko
- 1 slice
-
- Boiled octopus
- Appropriate amount
-
- A versatile sauce of onion and ginger
- Appropriate amount
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