Octopus and Tomatoes Japanese-style Marinade

Octopus and Tomatoes Japanese-style Marinade

Flavored simply and easily with ponzu sauce. You can gobble this up as a drinking appetizer too.

Ingredients: 2 servings

Boiled octopus
about 130 g
Lemon juice
To taste
Cherry tomatoes
about 12
Fresh parsley
to taste
For the marinade:
1 tablespoon
☆Olive oil
2 tablespoons
☆Japanese mustard (or western mustard)
1/2 tablespoon
☆Black pepper
to taste


1. Finely chop the onions and soak in a bowl of water for about 10 minutes. Drain and squeeze out excess water. I used red onions here.
2. Wash the octupus in water and pat dry. Slice diagonally (about 1 cm) and sprinkle lemon juice. If you shake your wrist slightly while slicing the octopus, the cuts will be wavy.
3. Cut the cherry tomatoes in half lengthwise. If using regular tomatoes, cut into bite sized pieces!
4. Mix the ☆ ingredients together for the marinade. I recommend lots of black pepper.
5. Add the onion to the marinade and mix well.
6. If the octopus slices are wet, pat dry again. Put into the marinade along with the cut tomatoes and mix.
7. Transfer to a container, and chill in the refrigerator until ice cold before serving. Serve garnished with Italian parsley.

Story Behind this Recipe

I tried adding cherry tomatoes to the usual marinated octopus. Ponzu is so versatile; I end up using it in a lot of dishes.