Sautéed Potatoes and Octoupus

Sautéed Potatoes and Octoupus

I wanted to use the freshly-picked spring potatoes that were sent from my parents. The potatoes are so soft and fluffy. Even the skin tastes great! Our family calls this a "special sauté."

Ingredients: Serves 2

Potatoes (small to medium)
Boiled octopus
About 150 g
Cherry tomatoes
Snow peas
10 g
Soy sauce
1 tablespoon
Olive oil
As needed
Italian-style shichimi spice (optional)
To taste


1. Wash the potatoes unpeeled and chop into bite-sizes. Microwave until you can poke a hole with a skewer.
2. Chop the octopus into bite-sizes. Remove the stems from the cherry tomatoes. Remove the stems and strings from the snow peas.
3. Heat olive oil in a frying pan (optional: add garlic for seasoning). Stir-fry the potatoes over medium heat.
4. When the potatoes are browned, add cherry potatoes and stir-fry some more. Add snow peas and octopus to finish.
5. Stir-fry until the skin of the cherry tomatoes burst. Drizzle in the soy sauce and turn the heat off. Add butter and toss.
6. Season with Italian-style shichimi spice, or if unavailable, salt and pepper, and serve.

Story Behind this Recipe

I wanted to use the freshly-picked spring potatoes that my parents sent me.