Get ready to elevate your appetizer game with my Tako Carpaccio! This dish features delicate slices of sashimi-ready boiled octopus drizzled with a zesty Japanese-style vinaigrette. It’s packed with bright citrus flavors and makes for a refreshing, sophisticated starter that’s as easy as it is delicious!
Table of Contents
Why I Love This Recipe
I crafted this Japanese Tako Octopus Carpaccio with the goal of offering a refreshing and impressive appetizer that’s incredibly simple to prepare! Just like in my Salmon Carpaccio, Yellowtail Carpaccio and Yuzu Ponzu Salmon, this dish features thinly sliced meat and in this case, Japanese-style boiled tako octopus, dressed in a tangy, slightly sweet vinaigrette that I perfected in my kitchen!
This vinaigrette dressing, made with a few tweaks from my Tako Su recipe, is the secret ingredient that truly enhances the flavors of the octopus and makes this dish stand out! It’s perfect for anyone looking for a delicious, restaurant-quality starter that’s ready in just 2 minutes! If you want to wow your guests or enjoy a sophisticated bite yourself, give this recipe a try—you won’t be disappointed!
Ingredients
Ingredients
- Octopus – pre-boiled octopus that is usually used for sashimi. Can be found at Japanese and selective Asian grocery stores.
- Rice Vinegar – Rice Vinegar distilled from rice. Make sure to use plain rice vinegar and not seasoned rice vinegar, which is used to make sushi rice.
- Sweetener – use your preferred sweetener.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Olive Oil – your preferred bottle of extra virgin, virgin or 2nd press.
🍣 Octopus Note
Note that the octopus we are using is already Pre-Boiled Tako, typically used for sushi and sashimi.
Directions
Step 1 Prepare the dressing by combining rice vinegar, sweetener, olive oil and soy sauce in a mixing bowl.
Step 2 Slice the octopus into 1/8 inch thin slices and arrange them on a plate. Drizzle the dressing over the octopus and serve.
🍽️ Serving Pro Tip
For the best results, I recommend to Chill the Dish before serving. Make sure to Mix the Dressing Before Serving as settling may occur.
🌿 Garnishing Pro Tip
Garnish with Fresh Seaweed.
Recipe Variations
For a simple variation of this recipe, try incorporating chopped cucumbers and seaweed into the mix to make a traditional Japanese Tako Su. Alternatively, if you prefer a lighter option, you can replace the tako octopus entirely with cucumbers to create my Cucumber Salad. Both variations offer a delightful twist on the original recipe while staying true to Japanese flavors!
Pairing Recommendations
This dish is perfect as a refreshing starter when paired with other Japanese favorites! Try serving it alongside my Japanese Boiled Tofu or Seaweed Salad for a light and flavorful combination. For a comforting touch, include a bowl of Miso Soup to complete your starter set for your Japanese-inspired meal!
Frequently Asked Questions
What type of octopus should I use for this recipe?
Use Japanese-style boiled tako, or octopus, for the best results. It should be tender and already precooked when purchased.
Can I use fresh octopus instead of pre-cooked?
If using fresh octopus, it will need to be boiled until tender before slicing. The pre-cooked version is more convenient and ensures consistency.
Can I make the vinaigrette ahead of time?
Yes, you can prepare the vinaigrette in advance and store it in the refrigerator. Just make sure to give it a good shake or stir before using.
How thin should I slice the octopus?
Slice the octopus into thin, 1/8 inch thick bite-sized pieces to ensure the best texture and flavors.
Storage Tips
I recommend enjoying this dish immediately after adding the dressing. However, if you have leftovers, it can be stored in an airtight container in the fridge for 1-2 days.
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Watch How To Make It
Tako Carpaccio
Ingredients
- 1/4 lbs Octopus pre-boiled sashimi grade
- 2 tbsp Rice Vinegar
- 1 tbsp Sweetener your preferred sweetener
- 1/2 tsp Soy Sauce
- 1/2 tsp Olive Oil
Instructions
- Gather all the ingredients.
- Prepare the dressing by combining rice vinegar, sweetener, olive oil, and soy sauce in a mixing bowl.
- Slice the boiled octopus into 1/8-inch thin slices and arrange on a serving plate. Keep in the fridge until ready to serve, then pour the dressing on top. Garnish with optional seaweed.
