Shippoku-ryori Octopus Sashimi
Nagasaki — Mother recipe · en it
A fresh and exquisite octopus sashimi, served in the traditional shippoku-ryori style of Nagasaki.
⏱️ 20 min prep + 5 min cottura · 2 porzioni · media
Ingredients
- 400 g of fresh octopus
- 2 tablespoons of soy sauce
- 1 tablespoon of shoyu
- 1 tablespoon of sake
- 2 dried persimmons
- 1 onion
- 1 garlic clove
- 1 chili pepper
- 2 shiso leaves
- 1 tablespoon of sunflower oil
- Salt and pepper to taste
- 200 g of arugula
Method
- Clean the octopus, peel and thinly slice it.
- In a bowl, mix the soy sauce, shoyu, sake, and sliced chili peppers.
- Add the octopus to the marinade and let it sit for 10-15 minutes.
- Chop the onion and garlic into small pieces and sauté in a pan with sunflower oil.
- Add the sliced dried persimmons and cook for 2-3 minutes.
- Add the marinated octopus and mix well.
- Arrange it on a plate, add the shiso leaves and arugula.
- Serve immediately.
The story
Shippoku-ryori is a unique cuisine that developed in Nagasaki, blending Japanese and Chinese influences, creating unique dishes like this octopus sashimi.
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