Ponzu sauce just isn't enough... I mixed and matched various ingredients, and came up with this basic recipe.Adjust the seasoning while checking the flavor. Change the ingredients inside the parenthesis to anything you like. Recipe by Akkorin mama

Octopus carpaccio is a light and elegant dish made from thinly sliced cooked octopus, usually served cold and dressed simply. The most common way to make it is often with olive oil, lemon juice, herbs, and sometimes capers, and sea salt.I found a quicker way to make it by using Trader Joe's Olive Tapenade. It has a bold, briny, and savory flavor with a pleasantly chunky texture. Creating an octopus carpaccio with this is quick and easy! It is a bit salty, which is why I love eating it with toast or some kind of plain cracker!#octopus #carpaccio #easyappetizer #coldappetizer #appetizeridea

This is super simple to prepare and is perfect as party starter 😋

The kitchen is my therapy, I usually do not use the recipe, I just improvise and it is in my opinion one of the most beautiful things in the kitchen everyone can take it in his own direction in his favorite flavors. I prepared in honor of my father-in-law's birthday an invested fish meal this was a sharing first course

My mother usually gives me vegetables and fruits, but this time, she gave me boiled octopus. I'm so obsessed with butter and ponzu sauce these days that I cooked the octopus with it.I used garlic powder to make this recipe simple, but you could also use chopped or tubed garlic. In that case, add butter and stir-fry over low heat until it releases a nice aroma before adding the octopus. For about 3 servings. Recipe by Takuchi

Here's a delicious pasta dish using Kewpie's pasta sauce with anchovy and olive oil.If you marinate the octopus in the beginning, the flavor of the pasta sauce will be well absorbed by the time the pasta is done cooking. Recipe by kachimachi

This is a western salad using tuna.The dressing is an easy-to-make amount, but adjust to taste.You can use other kinds of sashimi as well. Salmon, sea bream, hamachi yellowtail, buri skipjack, bonito, mackerel, etc.You can also use lettuce, carrots, daikon radish, etc. Recipe by MORIYABAR

I bought some delicious scallops so I made this recipe.You can enjoy both scorched and raw scallops.Please make this with large, delicious, fresh sashimi-grade scallops. Recipe by midolina

The sashimi-quality salmon looked so good, I wanted to make a good carpaccio to pair with wine.Capers also work well in place of the pink peppercorns. For 2- 4 servings. Recipe by santababy

I came up with this recipe when I had leftover turnips and wanted to make a side dish with it.It's easier if you slice your turnip with a mandoline (but be careful not to slice your fingers). For 1 turnip's worth. Recipe by Blue-Island

I was asked to make something with the Japanese flounder we had on hand.You can also make this using other white fish, octopus or scallops in the same way!Kentaro (Japanese TV chef) also said it's delicious if you add sesame oil to the seasonings. Recipe by Nanachan

I came up with this to rid of the fishy smell of bonito, as my husband hates it.There are no hints because this is so easy.You could use myoga or cilantro to garnish. For 2 servings. Recipe by JlovesS