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Tako Ashi Sous-vide

Tako Ashi Sous-vide Tako Ashi Sous-vide Tako Ashi Sous-vide Tako Ashi Sous-vide
  • Tako Ashi Sous-vide
  • Tako Ashi Sous-vide
  • Tako Ashi Sous-vide
  • Tako Ashi Sous-vide

Tako Ashi (Fresh Octopus Leg) is mostly good for Sashimi and Carpaccio. It has very nice watery texture and clean flavor. But, it is also delicious when boiled until the meat is very tender.To make it soft is very challenging. FCI (French Culinary Institute) staff used a French cooking technique, Sous-Vide, to see if it makes the meat as tender as Japanese way of cooking. The result was successful. Chef Nils sliced it like sashimi and prepared a dish after the experiment.

Nils Noren
Executive Chef
French Culinary Institute
Cuisine: French
Tako Ashi Sous-vide
Tako Ashi
Key Ingredient
Product
Aka
Season
All
Fat Rate
More Tako Ashi Dishes