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Tako Carpaccio

Discover how to make my Tako Carpaccio - a quick and refreshing starter that's bursting with flavor. This easy recipe features tender tako octopus in a tangy Japanese vinaigrette, perfect for impressing guests or enjoying a sophisticated bite at home.
Course Appetizer, Side Dish
Cuisine Asian Fusion, Japanese
Keyword Tako Carpaccio
Prep Time 2 minutes
Total Time 2 minutes
Servings 2
Calories 59kcal

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.
    Ingredients to make tako carpaccio on the countertop.
  • Prepare the dressing by combining rice vinegar, sweetener, olive oil, and soy sauce in a mixing bowl.
    Dressing for tako carpaccio 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.
    Tako carpaccio served on a plate topped with seaweed.

Video

Nutrition

Calories: 59kcal | Carbohydrates: 6g | Protein: 9g | Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 27mg | Sodium: 215mg | Potassium: 202mg | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 3mg