Baby Octopus Salad

Known in Japanese kitchens as chuka idako, this is a ready-to-eat salad of whole baby octopus, cooked through and then steeped in a bright, savoury marinade with a touch of sesame and chilli. Each little octopus stays intact, head and tentacles, which is exactly why it looks so good on a plate.

The cooking is judged to keep the flesh soft rather than springy, and the dressing is light and clean — sweet, salty and a little tangy, with just enough heat to lift it. It tastes cold and refreshing rather than heavy, which makes it an easy opener to a meal.

Why Choose Our Baby Octopus Salad?

• Ready to eat: open the pack, plate it, done. No cooking, no prep.
• Whole baby octopus: kept intact for presentation, tender all the way through.
• Balanced dressing: savoury and lightly sweet with sesame and mild chilli, not drowned in sauce.
• Light and lean: high in protein and low in fat, a good choice when you want something fresh.

Serving Suggestions:

• As an appetiser: serve chilled in a small bowl, straight from the pack.
• Izakaya style: plate with edamame, sliced cucumber and a cold beer or dry sake.
• On sushi: spoon over rice as a gunkan topping, or add to a hand roll.
• In a salad: toss through mixed leaves, cucumber and daikon; the marinade doubles as the dressing.
• On a seafood platter: a dark, glossy contrast alongside prawns, oysters and sashimi.

Storage:
Keep frozen at -18°C. Thaw in the refrigerator before serving, keep chilled and consume within 2 days of thawing. Do not refreeze.

Allergen Note:
Contains molluscs, sesame and soy.

A restaurant-style entrée with nothing left to do. Order now and have something ready for the table whenever guests turn up.