Octopus Carpaccio

Preparation info
  • Serves —


    • Difficulty


    • Ready in

      40 min

Appears in
Masu: Fresh, contemporary, accessible Japanese for the home cook

By Nic Watt

Published 2016

  • About

Octopus is one of my favourite dishes. It’s not to everyone’s taste, but those who do enjoy it love this carpaccio version for its clean, bright flavours.


  • 1 southern octopus
  • 1 cup chopped daikon
  • 4 celery stalks


Ask your fish supplier for tenderised octopus to save you the job of beating it tender yourself. Place a muslin cloth on top of a sushi mat, ready to roll up.

Cut the tentacles off the octopus, and place five end-to-end on the muslin to ensure an even-sized roll. Roll up firmly, using butcher’s twine to tie the mat up tightly. Then wrap in tin foil.

Place the daikon, celery and