Octopus Sashimi

Name: Octopus Sashimi
Prep time: 5 min
Total time: 5 min
Yield: 1
Cuisine: Japanese
Ingredients: 6 oz Octopus (6 oz octopus (pre-cooked)); 4 tbsp Soy Sauce (1 tbsp soy sauce + 3 tbsp soy sauce); 1 tbsp Citrus Ponzu Sauce (1 tbsp citrus ponzu sauce); ¼ tsp Garlic (¼ tsp pressed or minced garlic (optional for garlic ponzu sauce)) — optional; ¾ tsp Wasabi (¼ tsp wasabi (adjust to desired level of heat) + ½ tsp wasabi); ¼ tsp Lemon Juice (¼ tsp fresh lemon juice); 5 slices Lemon (5-6 slices lemon — up to 6); 1 tbsp Ginger (1 tbsp pickled ginger (thinly sliced))

Octopus Sashimi - Appetizer,Dinner (Japanese)

5 minJapanese

Servings1

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Dairy Free
Pescatarian
Egg Free

Steps

1Octopus Sashimi
2Slice octopus into thin slices (sashimi style, about ¼ inch thick or your preference). Slices should be rectangular shape.
3Soy Citrus Yuzu Ponzu Sauce
4Mix soy sauce and citrus yuzu ponzu sauce for a delicious dipping sauce. They can also be used as separate dipping sauces. If you would like to make garlic ponzu sauce, you can add a pinch of pressed or finely minced garlic to your ponzu. This garlic ponzu sauce was made popular by the famous Japanese restaurant Nobu.
5Soy Sauce with Wasabi and Lemon
6Mix soy sauce, wasabi and lemon juice for a delicious dipping sauce. The lemon juice is not traditional but it adds a nice tart flavor.
7Optional Garnishes
8Wasabi and pickled ginger may also be served as a side.