Sashimi Tako Recipe
Make Sashimi Tako Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sashimi Tako Ingredients
Method
Preparation Instructions
- 1
Prepare the Octopus
Begin by bringing a large pot of salted water to a boil. Carefully add the octopus tentacles and reduce the heat to a simmer. Cook for about 30 minutes or until the octopus is tender. Remove the tentacles from the pot and let them cool.
- 2
Slice the Octopus
Once cooled, place the octopus tentacles on a cutting board. Using a sharp knife, slice the tentacles into thin rounds, approximately 0.5 cm thick. Arrange the slices aesthetically on a serving plate.
- 3
Prepare the Sauce
In a small bowl, combine the soy sauce and sesame oil. Mix well and set aside for serving.
- 4
Garnish and Serve
Squeeze fresh lemon juice over the sliced octopus. Add wasabi and pickled ginger on the side. Garnish the dish with microgreens. Serve the soy sauce mixture on the side for dipping.
