Octopus and Tomatoes Japanese-style Marinade
Octopus and Tomatoes Japanese-style Marinade

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, octopus and tomatoes japanese-style marinade. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Octopus and Tomatoes Japanese-style Marinade is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Octopus and Tomatoes Japanese-style Marinade is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have octopus and tomatoes japanese-style marinade using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Octopus and Tomatoes Japanese-style Marinade:
  1. Take 130 grams Boiled octopus
  2. Get 1 Lemon juice
  3. Take 12 Cherry tomatoes
  4. Take 1/4 Onion
  5. Get 1 Fresh parsley
  6. Get For the marinade:
  7. Take 1 tbsp ☆Ponzu
  8. Make ready 2 tbsp ☆Olive oil
  9. Make ready 1/2 tbsp ☆Japanese mustard (or western mustard)
  10. Get 1 ☆Black pepper
Instructions to make Octopus and Tomatoes Japanese-style Marinade:
  1. Finely chop the onions and soak in a bowl of water for about 10 minutes. Drain and squeeze out excess water. I used red onions here.
  2. Wash the octupus in water and pat dry. Slice diagonally (about 1 cm) and sprinkle lemon juice. If you shake your wrist slightly while slicing the octopus, the cuts will be wavy.
  3. Cut the cherry tomatoes in half lengthwise. If using regular tomatoes, cut into bite sized pieces!
  4. Mix the ☆ ingredients together for the marinade. I recommend lots of black pepper.
  5. Add the onion to the marinade and mix well.
  6. If the octopus slices are wet, pat dry again. Put into the marinade along with the cut tomatoes and mix.
  7. Transfer to a container, and chill in the refrigerator until ice cold before serving. Serve garnished with Italian parsley.

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