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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Cook the Tako
Bring a pot of water to a boil. Add salt and the fresh tako. Boil for 30-45 minutes until tender. Remove and let cool.
- 2
Make Uni Aioli
In a blender, combine uni, mayonnaise, lemon juice, salt, and black pepper. Blend until smooth and creamy.
- 3
Prepare Myoga
Thinly slice the myoga and set aside.
- 4
Assemble the Dish
Slice the cooled tako into bite-sized pieces. Arrange on a plate, drizzle with uni aioli, and top with smoked ikura and sliced myoga.
- 5
Serve
Serve immediately, garnished with additional myoga and ikura if desired.
