Octopus Al ajillo and Shuto with Pickled Vegetable Sauce
| 12 Servings | |
| Octopus | 80g |
| Spring roll wrappers | 6 (big size) |
| Beaten egg | 0.5 |
| Chopped garlic | 0.5 |
| Olive Oil | 1 tbsp |
| Katsuo (bonito) Shuto | 1 tsp |
| Cayenne pepper | Small amount |
| Rice vinegar | 50g |
| Sweet wine | 25g |
| Koji Salt (Shio Koji, also known as Salt Koji, is made up of rice koji, salt, and rice. Shio koji has been widely used in Japan with ancient origins as a seasoning or ingredient, particularly for fermented foods.) | 1 tsp |
| Extra virgin olive oil | 1 tsp |
| Pickled vegetables (paprika, tomato, onion, cucumber, zucchini) | a quarter of each |
作り方
1
Slice the octopus thinly and add a small amount of salt.
2
Cut the spring roll wrapper into a round shape to make a shape of a tart. Spread the beaten egg and add another layer of spring roll wrapper. Apply a little olive oil in the non stick mini muffin pan. Lay the wrappers. Bake in a toaster or oven until it is faintly coloured. Cut the protruding parts with kitchen scissors and remove it from the pan when it cools.
3
To make pickled vegetables, chop all the vegetables into small pieces, then mix with rice vinegar, rice wine, salt, and extra olive oil.
4
In a skillet, pour olive oil then add chopped garlic and cayenne pepper. Add the octopus and Katsuo (bonito) Shuto. Add a bit of pepper to taste.
5
Add ④ and ③ to ② and complete the process by sprinkling parsley.