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mServes 6n @boiled octopus tentacle 1 @raw ginger 30 gms @udo 2 stalks @Tosa-vinegar 120 cc 1) Slice tentacle into thin sections using nami-giri (wave) technique. Cut so @that there are enough pieces for 6 servings. 2) Rub cucumber with salt, then blanch. Cut off ends, slice finely without @cutting through (jabara style), and soak in salted water. 3) Peel ginger and slice into thread-like pieces. Soak in water to remove @bitterness. 4) Arrange octopus and cucumber. Pour on Tosa-vinegar. Arrange in a steep @pile and place ginger on top. |