🐙 Octopus Carpaccio, Nobu-Style 🐙
Fish Roe, Jalapeño Dressing, Cabbage Radish Salad
The inspiration for this eye-catching carpaccio dish came from an old image of Octopus Carpaccio at Nobu Shoreditch Restaurant, London. Captivated by the purple and white octopus coins in a sea of spring-green, I turned to Nobu Matsuhisa’s beautiful book “Nobu West” for his piquant jalapeño-garlic dressing recipe which completely revved up the chilled octopus’ sweet ocean-y flavors.
Fish roe added an insane pop of color, salty notes, and a contrasting crunchy texture. Finely diced jalapeño brought a bit more heat and excitement to the party. ありがとうシェフ Thank you, Chef!
Octopus Carpaccio Recipe
Octopus: Cooked Octopus Tentacles (Pulpo Cocido) are found in the refrigerated section at Costco. The octopus is from the Eastern Central Atlantic Ocean, a product of Spain. It has already been cleaned and tentacles have been separated from the head.
Fish Roe: The there are several varieties of fish roe that can be used in this dish depending on availability and budget. Masago (smelt roe), tobiko (flying fish roe), ikura (salmon roe), trout, and whitefish roes are some examples.
Nobu’s Jalapeño Dressing from “Nobu West”
Ingredients:
2 t. chopped jalapeño chili
1 t. sea salt
1 t. chopped garlic
6 1/2 T. rice vinegar
1/2 c. grapeseed oil
Method:
In a food processor, process the jalapeño, salt, garlic, and vinegar until well mixed and the chili is finely chopped.
Slowly add the grapeseed oil and process until well blended.
Cabbage Radish Salad
Ingredients:
cabbage, finely shredded
radish, thinly sliced and quartered
chives, chopped
black sesame seeds
toasted sesame oil
sea salt
edible flower petals
Method:
Toss cabbage, radish, chives, and sesame seeds with a light amount of sesame oil and salt.
Octopus Carpaccio, Nobu-Style
Ingredients:
jalapeño dressing
pre-cooked octopus, refrigerated
fish roe
jalapeño, finely diced
cabbage radish salad
Method:
Slice octopus tentacles into 1/4″ coins. Save the skinny ends of the tentacles for another use.
Ladle jalapeño dressing onto a rimmed plate so it completely covers the bottom well. Arrange octopus slices around the perimeter, 3 coins to a cluster. Let the octopus coins sit in the dressing for 10 minutes to absorb the flavors.
Top the center of each cluster with a spoonful of fish roe and a small amount of diced jalapeño. Place a mound of cabbage radish salad in the center, garnish with flower petals.
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