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 05/12 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