Octopus Carpaccio たこのカルパッチョ

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  • Thinly sliced octopus drizzled with a refreshing lemon-olive oil vinaigrette, Octopus Carpaccio is a popular Italian-inspired food in Japan. Over here, tender octopus are topped with chopped cucumber, tomato, and sweet onion, making it a fabulous appetizer. Any seafood lovers will fall for this dish! 

    Octopus Carpaccio in a white dish.

    This Octopus Carpaccio (tako carpaccio) is a delicious appetizer with thinly sliced octopus.  If you never had octopus and want to try it for the first time, I highly recommend this dish. With a light lemon dressing, this octopus carpaccio is very flavorful yet delicate on the palate.

    Octopus Carpaccio in a white dish.

    Preparing Octopus Carpaccio with the Easiest Method

    I have prepared my octopus carpaccio in the Japanese method.  Instead of cleaning and boiling the octopus, I used octopus sashimi (it is already pre-cooked and ready to eat) from a local Japanese supermarket. All you need to do is to thinly slice the boiled octopus and place them on your serving dish, and then top the seafood with chopped veggies before you drizzle in the lemon and olive oil sauce.

    The dish requires less than 15 minutes to put together, which makes it a perfect appetizer for a big party.

    Octopus Carpaccio in a white dish.

    Octopus dishes are commonly enjoyed in the Mediterranean, South American and East Asian countries.  Beside this Japanese style octopus carpaccio, there is also an Italian version of octopus carpaccio that is very popular. The preparation for the Italian version is slightly different and requires a bit more work.

    If you plan to buy a whole octopus, and don’t know what to do with the rest, these are some of the delicious octopus dishes that I’ve shared:

    Takoyaki on a white plate.


    Octopus Salad in a white small bowl.

    Japanese Octopus Salad (Tako no Sunomono)

    And check out these links from other sites for more octopus dishes!

    Thank you so much for reading, and I’ll see you next time!

    Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

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    Octopus Carpaccio | Easy Japanese Recipes at JustOneCookbook.com
    Octopus Carpaccio
    Prep Time
    15 mins
    Total Time
    15 mins
    Course: Appetizer
    Servings: 4
    Author: Nami
    • 7 oz octopus sashimi (7 oz = 200 g) (boiled)
    • English cucumber
    • 1 tomato
    • ¼ onion
    • 4 Tbsp extra virgin olive oil
    • ½ lemon (½ lemon = 1.5 Tbsp lemon juice)
    • ¼ tsp Kosher salt
    • Freshly ground black pepper
    • 1 Tbsp parsley (chopped)
    1. Gather all the ingredients.

      Octopus Carpaccio Ingredients
    2. Cut octopus into thin slices.
      Octopus Carpaccio 1
    3. Keeping the core intact, slice the onion widthwise. Then slice lengthwise and cut crosswise.
      Octopus Carpaccio 2
    4. Mince the onion to even size. Soak in water for 10 minutes to get rid of bitter taste.
      Octopus Carpaccio 3
    5. Cut the cucumber in half lengthwise and remove the seeds. Cut the cucumber into thin strips and chop finely.
      Octopus Carpaccio 4
    6. Cut the tomato in half and remove the seeds. Cut into thin strips and chop finely.
      Octopus Carpaccio 5
    7. Combine all ingredients in a bowl and add all the seasonings and mix all together. Place sliced octopus on a serving tray and place the vegetables on top. Serve chilled.
      Octopus Carpaccio 6
    Recipe Notes

    If you want to know how the Italian prepares the octopus, you can learn it here.

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

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