![Japanese-Style Marinated Octopus and Bell Pepper](/en/cookbook/assets/img/00000870.jpg)
Octopus and vegetables marinated to extra deliciousness.
- Nutrition facts are for one serving.
- Time to marinate is not included in the cooking time.
Ingredients(Servings: 4)
Directions
-
Thinly slice up the octopus. Remove the seeds from the green and bell peppers and then julienne. Thinly slice up the onions vertically (root to stem).
-
Mix together (A) to prepare the marinade. Add in (1) and combine well. Marinate in a refrigerator for about 30 minutes.
Cooking Basics
![](/en/cookbook/basic/vegetables/img/paprika_im01.jpg)
Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.
![](/en/cookbook/basic/vegetables/img/pimiento_im01.jpg)
![](/en/cookbook/basic/vegetables/img/pimiento_im02.jpg)
[Sliced along the grain]
Slice the green pepper in half vertically, remove the stem and the seeds, and slice sideways following the grain to widths of around 3 mm (0.1 in.). Green peppers cut using this method will have a crisp texture when sauteed.
![](/en/cookbook/basic/vegetables/img/pimiento_im03.jpg)
![](/en/cookbook/basic/vegetables/img/pimiento_im04.jpg)
[Sliced against the grain]
Slice the green pepper in half vertically, remove the stem and the seeds, and cut at a right angle to the grain to widths of around 3mm. This cutting method is recommended for raw consumption.
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