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Sous vide octopus carpaccio
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Ingredients
- 1 3-pound (1.36 kg) large octopus
- 1 carrot, peeled and chopped
- 1 large shallot minced
- 10 allspice berries
- 1 large celery stalk peeled and chopped
- 1 tablespoon (15 ml) black peppercorns
- 3 bay leaves
- 1/4 cup (60 ml) semi-sweet sake
- 1/4 cup (60 ml) mirin
Directions
- Preheat sous vide bath to 170 F (77 C).
- Remove eyes and beak from the octopus.
- Arrange octopus in a vacuum bag with carrot, shallot, allspice, celery, peppercorns, bay leaves, sake, and mirin, seal with a vacuum sealer.
- Cook the sealed bag of octopus and in the sous-vide bath for 7 hours.
- When ready, remove the bag with the octopus from the water oven and let it cool to room temperature.
- Cut open the bag and remove the octopus, discard the rest of the bag’s contents.
- Cut octopus into even size ‘sticks’, arrange octopus on a large piece of plastic wrap spread out on a work surface.
- Shape the octopus into a cylinder and wrap as tightly as possible in several layers of the plastic wrap, tie the ends, and refrigerate overnight.
- The next day, unwrap the octopus from the plastic wrap.
- Cut with a knife in 1/8-inch (3 mm) cross section slices.
- Arrange the slices on a plate, garnish with olive oil, onion, lemon, and black pepper.
