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Japanese-Style Octopus Carpaccio

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Ingredients (Serves 4)
*2 boiled octopus tentacles
*1/2 red onion
*2 green peppers

"Shiso" dressing
*5 "Shiso" perilla leaves (green)
*1/2 cup (100ml) "Mirin" sweet cooking sake
*4 tbsp soy sauce
*3 tbsp vinegar
*3 tbsp squeezed lemon
*1 tbsp vegetable oil

for topping
*Roasted white sesame seeds
*Parmesan cheese

1 Thinly diagonally slice the octopus and arrange on a plate.

2 Coarsely mince the red onion, and finely mince green peppers. Cover the octopus slices with minced onion and green peppers. Cover the dish with a plastic wrap and keep in the fridge to cool.

3 Pour the "Mirin" in a pan, and simmer over low heat until reduced to half. Turn off the heat and add soy sauce, vinegar, squeezed lemon juice, and mix well. Pour the liquid in another bowl and add vegetable oil. Let it cool. Add roughly chopped "Shiso" perilla leaves to let their aroma seep into the liquid.
(Mint and basil leaves would be a good substitute for "Shiso" leaves.)

4 Pour the dressing over the octopus dish, and sprinkle roasted sesame seeds and Parmesan cheese on top.

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