Tako potato Salad

Our chef Ohtawara shares his delicious recipe for Tako potato, a salad of octopus and potatoes. By warming up the tako for a while, it becomes deliciously soft!

Ingredients

 2 people

Tako (octopus)

300 g potatoes

1 l water

10 g salt

1 teaspoon olive oil

1 teaspoon soy sauce

paprika powder

chili powder

shiso

Steps

1. 1. Defrost the tako in the fridge or in cold water

2. 2. Add the water, salt and sliced potatoes to a pan and bring to the boil. Lower the heat as soon as the water boils. Then leave the pan on low heat for 10 minutes. Drain the potatoes well.

3. 3. Add the tako(with packaging and all) to a pan of hot water and leave it for 5 minutes. By heating the tako in hot water, the meat becomes deliciously soft.

4. 4. Add the soy sauce and olive oil to the potatoes and stir well. Then cut the tako into thin slices.

5. 5. Place the potatoes on a plate and add the tako Then garnish to taste with paprika, chillipowder and chopped shiso.

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