Japanese-Style Marinated Octopus and Bell Pepper
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
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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).
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Mix together (A) to prepare the marinade. Add in (1) and combine well. Marinate in a refrigerator for about 30 minutes.
Cooking Basics
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.
[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.
[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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