Chef’s Special Recipes Octopus Miso Ceviche

Chef’s Special Recipes
Octopus Miso Ceviche
Recipe by: Executive Chef Tom Muromoto
Yields: 4 servings
Ingredients
*recipe to follow
6 oz
2 oz
2 oz
1 cup
1 oz
1 Tbsp
2 Tbsp
3 Tbsp
1 pinch
Octopus, cooked, sliced
Onion, Red, julienne
Tomato, Teardrop halves
Seaweed, Assorted prep
Japanese Cucumber, sliced
Cilantro, chopped
Miso Ceviche Dressing*
Green Onion, chopped
Hichimi Pepper
Method
1. Combine octopus, onions, tomato, seaweed, cucumbers, cilantro and miso ceviche
dressing. Toss together gently. Be sure sauce is well mixed.
2. Place approximately 3 ounces of octopus mixture (per serving) on serving plate.
Mound at center of plate.
3. Place chopped green onion followed by very light sprinkle of hichimi pepper spice.
Miso Ceviche Dressing*
Ingredients
3 Tbsp
1 tsp
2 tsp
1 each
1 pinch
½ tsp
1 tsp
2 Tbsp
Miso Glaze*
Kim Chee, base
Soy Sauce, Kikkoman L.S.
Lime juice, fresh
Black pepper, grd
Sesame seed oil
Black Sesame seeds
Mayonnaise
Method
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2525 Kaanapali Parkway, Lahaina HI 96761 ••• (808) 661-0011 ••• www.kbhmaui.com
1. Combine ingredients in bowl and mix well.
Octopus Miso Ceviche
(continued)
Miso Glaze*
Ingredients
4 Tbsp
3 Tbsp
3 Tbsp
1/4 cup
Miso, white
Mirin
Sugar, white
Sake
Method
1. Combine sake and mirin in sauce pan, bring to a boil and allow alcohol to evaporate
off. Caution advised.
2. Reduce heat and add miso and sugar stirring continuously till sugar dissolved.
3. Remove from heat and cool.
05/12
2525 Kaanapali Parkway, Lahaina HI 96761 ••• (808) 661-0011 ••• www.kbhmaui.com