Coordinator Ms. Kagami's recipe
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 |
1. | Slice the octopus thinly and add a small amount of salt. | |
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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. |
http://en.shiino.co.jp/recipe/detail.php?no=93