Previously, on tastingmenu.wordpress.com –
* https://tastingmenu.wordpress.com/2014/04/30/kanpachikampachi-tiradito-nobu-style/
So I thought I would do a quick appetizer to go with a SRF Kobe Rib Eye with Balsamic Teriyaki Sauce for Saturday night dinner. The sushi/sashimi area at Wegman’s Chestnut Hill was offering octopus, ready for sushi/sashimi. So I thought, “great, let’s try octopus tiradito with soy salt”. So this time, I made soy salt with 25g of maldon salt and 25ml of soy sauce, dried in my countertop oven for 30 minutes.
Once that was all done, I prepared:
2 tablespoons of lemon juice mixed with 1 tablespoon yuzu juice
1 teaspoon of soy salt lightly ground
1 1/2 teaspoons of rocoto chili placed into a plastic sandwich bag with a tiny corner cut out
cleaned and picked a handful of cilantro leaves
(left to right clockwise) soy salt, rocoto chli, picked cilantro leaves, lemon/yuzu juice mix
In order to do the appetizer, I got a hold of about 1/4 lb of uncut sashimi octopus from Wehman’s Chestnut Hill which I carefully sliced into thin rounds and
Octopus for sashimi
arranged them in the round on a plate. Once they were on the plated, I gently spooned the lemon/yuzu juice mix over each piece. Each piece was then covered with a cilantro leaf and a dot of rocoto chili was piped onto each of the cilantro leaves. All that was left to do was to sprinkle a generous amount of the ground soy salt over each piece.
Plating up the soy salt tiradito
Upon tasting the appetizer, I realized the addition of the soy salt added another layer of flavor and textural crunch. My wife was a little skeptical about the use of the soy salt but she too realized how tasty it was. I must say that I’m now partial to the soy salt tiradito version.
Octopus Tiradito With Soy Salt, up close and personal
