Akashi Octopus with Onion Mayo Sauce & Chinese Dressing
A stylish appetizer featuring Akashi octopus and Awaji onion, dressed with Kewpie Mayonnaise and Chinese Dressing—great with wine.
Ingredients (Serves 2)
- 60 g Akashi octopus, thinly sliced
- 1/6 Awaji Island onion (approx. 31 g), finely diced
- 1½ Tbsp Kewpie Mayonnaise
- 1 tsp Kewpie Chinese Dressing
- 6 slices black olives (about 6 g)
- Italian parsley, to garnish
Instructions
- Arrange the thinly sliced Akashi octopus on a serving plate.
- In a bowl, combine the diced Awaji onion with Kewpie Mayonnaise until well mixed.
- Pour Chinese dressing over the octopus, then spoon the onion–mayo sauce on top.
- Garnish with black olives and Italian parsley before serving.
Tips
- Using finely diced sweet onion adds a refreshing crunch that complements the creamy mayo and tangy Chinese dressing.
- Serve chilled for a sophisticated, wine-pairing appetizer.
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