Sous vide octopus carpaccio
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
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.
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