Spring and warmer days have finally come to Japan!
It is time to enjoy lighter and fresher food!
Here is a simple idea for a sanck/appetizer which can be easily prepared anywhere:
Octopus & Okra In Ginger Marinade!
INGREDIENTS: For 2~ people
-Boiled octopus: 2 tentacles (they say “foot” in Japanese!)
-Salt: as appropriate
-Rice vinegar: 2 tablespoons
-Light soy sauce: 2 teaspoons
-Dashi/Soup stock: 3 tablespoons
-Fresh ginger juice: 1~teaspoon(s)
-Cut the octopus in thin slices and cut again across into 2~3 pieces.
-Cut the stem end off the okura. Get rid of their “hairs” by rolling them around inside a Japanese-style mortar.
-Drop the okra in warm salted water and leave them ther for a while. Scoop them out and drain well. Cut them into small squares, then chop them with a sharp knife.
-Chill the octopus and okra well before preparing them before the meal. Take them out of the refrigerator. Mount the octopus slices on a plate as shown on the picture above and top with okura. Pour the marinade over the top.
-You may mix the whole as you are eating it!
RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, While My Sautoir Gently Sweats