Takaori Genovese -octopus and Tomato-

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Once preparing for the sakarori, cut the ingredients, put them in a bowl, and use a commercially available Genovese sauce ◎ Beautiful dish!

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Material (for 2 people):

  • Takanori (before salt removal/before watering) 50g/15g
  • Steamed octopus 50g
  • 1-2 fruit tomatoes
 Genovese source
  • Basil leaves10G
  • Cashew nuts 8G
  • salt One pinch
  • Olive oil 40g



How to:

  1. Change the water twice and rinse it about twice, rinse it, and after rinseing the salt, soak in water for about 4 minutes.Salted drainagedo. For dry products, return to plenty of water for 4 minutes.BiggerBite -sizedCut to.
  2. Cut the steamed octopus and well -washed fruit tomatoes to your favorite thickness (about 1 cm recipe).
  3. [Genovese source]
    Put olive oil in a mixer and cool lightly in the refrigerator.
    * To make the green color of basil appear beautifully
  4. In 3, add the coarsely chopped cashew nuts and salt with a kitchen knife and mix well until it is paste. Put only basil leaves and mix well
  5. Look at the taste, add if there is not enough salt. After mixing lightly, transfer it to a bowl and cool it in the refrigerator. * Cool so that the oil is not too hard.
  6. Spread the seaweed on a plate and serve octopus and tomatoes. Completed after 7 from the top! Tangle the ingredients and the sauce and enjoy it

Here are the items used in the recipe

Dried Tosakanori Seaweed

SEA VEGETABLE COMPANY

Dried Tosakanori Seaweed

$9.00