Chef’s recipe: Tako potato
Product used in this recipe
Introduction
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!Preparation
- Defrost the tako in the fridge or in cold water
- 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.
- 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.
- Add the soy sauce and olive oil to the potatoes and stir well. Then cut the tako into thin slices.
- Place the potatoes on a plate and add the tako Then garnish to taste with paprika, chillipowder and chopped shiso. Meshiagare and stay tuned for more recipes. ♪♪
