Octopus Canapé Roasted
with Basil
Canapé flavored with basil
Basil tastes and smells like perilla (ooba).
Crispy and richly flavored octopus, well-roasted on the surface with plenty of basil and olive oil. It is arranged with tomatoes and Somen. The aroma of basil spreads throughout your mouth, matching well with Somen and creating a delicious flavor!
Crispy and richly flavored octopus, well-roasted on the surface with plenty of basil and olive oil. It is arranged with tomatoes and Somen. The aroma of basil spreads throughout your mouth, matching well with Somen and creating a delicious flavor!
- How to cook
-
- Slice the octopus into 5mm slices at an angle.
- Finely chop the basil leaves and garlic.
- Mince the pine nuts.
- In a bowl stir together the chopped basil, garlic (chopped in Step 2) and pine nuts (Step 3) while gradually adding olive oil. Dress the sliced octopus (Step 1) with this basil-flavored oil.
- Line a baking sheet with aluminum foil and spread the octopus slices evenly.
- Season the octopus (Step 5) with black pepper and parmesan cheese.
- Roast in a preheated 200C oven for about 4 minutes.
- Break the Somen into 4cm length pieces. Boil and place into a strainer. Transfer into cold water and rinse well by rubbing with hands. Drain thoroughly.
- Cut the tomatoes into quarter-rounds.
- Place the Boston lettuce leaves one by one in a dish. Arrange the Somen (Step 8) on each piece of lettuce. Garnish with the tomato (Step 9) and octopus (Step 7).
- Top with hand shredded basil leaves.
- Ingredients / for 4 servings
-
- 2 bundles of Ibonoito Somen
- 2 arms of boiled octopus
- 15 basil leaves
- 1 clove garlic
- 1 tablespoon pine nuts
- Salt
- 3 tablespoons olive oil
- 3 tablespoons parmesan cheese
- 1/2 tomato
- 8 leaves of Boston lettuce
- Basil leaves to garnish
Recipes
for Ibonoito Somen
Recipes
