Gastronomixs

Octopus shabu-shabu

Shabu shabu is a Japanese dish in which meat, fish, and vegetables are briefly cooked in a bouillon at the table. In this recipe, we have translated this technique to a preparation in the kitchen.

Makes 1 kilogram.

Octopus shabu-shabu

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Ingredients

1

kg

octopus tentacles

1

l

dashi

50

g

umeboshi paste

10

g

light soy sauce

5

g

chilli paste

50

ml

dashi

Preparation method

  • Clean the octopus (see component: Cleaning octopus).
  • Slice de tentacles into 1 centimeter thick slices.
  • Heat up the dashi.
  • Poach the octopus for 5 seconds in the dashi.
  • Refresh straight away in ice water.
  • Stir the umeboshi paste, soy sauce, and chilli paste together to a smooth paste.
  • Emulsify 50 milliliters of dashi into the paste to make a thick sauce.
  • Serve the shabu-shabu with the sauce.

Serving suggestions

  • Delicious as an amuse bouche.
  • Perfect in combination with burnt spring onion, fried noodles, cucumber, and daikon radish.
  • As part of a composition with components of daikon radish, black radish, and cellophane noodles.

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