Tako Sashimi with Shiso
Tender octopus fanned around a single shiso leaf. Ready in minutes and elegant enough for guests.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Serves
- 4
- Level
- Medium
Photo: Isabella Mendes / Pexels
With no rice and no cooking, Tako Sashimi with Shiso depends entirely on buying well and slicing cleanly. Shiso tastes a little like mint and basil at once; it keeps rich fish feeling light. Pre-cooked octopus from an Asian market saves an hour; slice it on a slight diagonal to show off the tender center. Double the recipe for a crowd; the method scales easily.
Method
Place your platter in the fridge and fill a larger bowl with crushed ice if you want to serve the sashimi over ice.
Prepare the garnishes: wash and dry the shiso leaves.
Cut the octopus hira-zukuri style: rectangular slices about 1/4 inch thick, each made in a single smooth stroke.
Arrange the slices over the daikon threads or ice, tucking garnishes between the pieces.
Spoon or serve soy sauce on the side, add a small mound of wasabi and eat within 20 minutes.
Chef's note
Pat fish dry with paper towels before slicing so the surface looks glossy, not wet.
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