🇯🇵 Japanese

Octopus Shabu Shabu

Name: Octopus Shabu Shabu
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: to taste Salt; 1, diced Garlic; 3 cloves, minced Ginger; 1/2 tsp White Pepper; 1 litre Stock or Broth; 300 g Napa Cabbage; 1 tbsp Neutral Oil; small handful Shiso Leaves; 400 g, tentacles Octopus; 1.5 litres Kombu Dashi; for dipping Ponzu Sauce

🇯🇵 Japanese

Gentle simmered octopus in a fragrant broth, finished with fresh herbs — the japanese answer to "something light tonight". About 27 minutes from fridge to table.

Prep 10 min Cook 17 min Serves 4 Easy

Ingredients

Saltto taste
Garlic1, diced
Ginger3 cloves, minced
White Pepper1/2 tsp
Stock or Broth1 litre
Napa Cabbage300 g
Neutral Oil1 tbsp
Shiso Leavessmall handful
Octopus400 g, tentacles
Kombu Dashi1.5 litres
Ponzu Saucefor dipping

Instructions

1
Sweat the garlic in the Neutral Oil until translucent but not browned, about 5 minutes.
2
Add the ginger and white pepper and cook for 30 seconds more.
3
Pour in the stock, bring to a simmer, and add the octopus.
4
Simmer gently until the octopus is just cooked through and the broth tastes rounded.
5
Ladle into warm bowls and top each with shiso leaves and a grind of black pepper.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

Cook it with your pantry → Share this page: /dish/3184

Video: [Recipe Unit] How to make "Small octopus shabu-shabu" · on YouTube