1 pack thawed PanaPesca Octopus Tentacles Blanched
Thaw in refrigerator overnight or in tap water for about an hour before cooking
1 cup julienne sweet onion
1/2 cup sliced green onion
3/4 cup julienne red pepper
1 tbsp dried Wakame seaweed (optional)
1 cup rice vinegar
1/3 cup soy sauce
1 tbsp sugar
1 tsp grated ginger
1/2 tsp sesame oil
1 tbsp black sesame seed
1 tbsp sesame seed toasted
1 tbsp chili paste
1 tbsp garlic minced
Slice the tentacles on the bias in thin 1/8 inch pieces.
Add the Wakame seaweed to 1 cup warm water and allow to rehydrate.
Mix the sauce ingredients together with a whisk.
Toss the octopus, onions and peppers together.
Add the sauce and mix into the octopus and vegetables.
Lastly add the Wakame if using in the recipe.
Portion on lettuce leaves or in small dishes and serve.