Marinated Turnip and Octopus Salad
Shogoin turnip and octopus complement each other nicely in this healthy salad. Serve it as an appetizer at your next dinner party!
Photographed by Takeshi Noguchi
Calorie count is per serving.
Ingredients (Serves 2)
- 160 g Shogoin turnipsNote
*or use regular turnips.
- 2 to 3 Shogoin turnip leaves
- 120 g octopus tentacles (parboiled)
- 1 tbsp rice vinegar
- 1 tbsp extra virgin olive oil
- A pinch of shichimi seven spice
- A pinch of salt
Peel the Shogoin turnips. When peeling, try to peel off a relatively thick layer of the skin. Cut the turnips into 3 to 4 cm wide, 1 cm thick icho-giri pieces. Chop the turnip leaves into 3 to 4 cm pieces. Cut the octopus into bite-sized pieces.
Place the turnip in a frying pan, add some water and cook over high heat. Sprinkle some salt to taste, cover the pan, and steam-cook for about 1 min.
Adding a small amount of water and salt lets you effectively bring out the moisture of the turnips.
Remove the lid before the turnip becomes soft and cook off the water. Add the turnip leaves and mix.
Once the turnip leaves turn brighter in color, pour in the rice vinegar. Shake the frying pan to let the moisture evaporate.
Transfer the contents to a bowl with its bottom cooled with ice water. Add the octopus and olive oil, and stir the contents while rotating the bowl. Serve onto a plate and sprinkle the shichimi seven spice on top.