Preparing octopus for sashimi and sushi

Name: Preparing octopus for sashimi and sushi
Cuisine: Japanese
Ingredients: For sashimi and sushi, use only the cooked tentacles. Separate the tentacles and chill for no more than 15 minutes. Using a sharp knife, slice diagonally into 5mm/¼in thick rings.; Clean an octopus weighing 675 g/1½ lb, and separate the head and tentacles. Discard the head or reserve for use in another dish.; Bring plenty of water to the boil in a large, deep pan, add a halved lemon, 5 ml/1 tsp salt and the octopus; bring back to the boil.

Preparation info

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

Method

Clean an octopus weighing 675 g/1½ lb, and separate the head and tentacles. Discard the head or reserve for use i