Tempura octopus with potatoes and tomatoes

Ingredients:
Sous vide octopus 8 hours (tentacles), tempura batter, shichimi (bay leaf, sesame, smoked paprika, shichimi pepper, sugar, salt), baked potato (garlic oil, salt), smoked evaporation (chicken broth, smoked paprika, shallots, chili pepper), Uzbek tomatoes, romiro pepper kimchi (romiro, mint, kimchi sauce, orange juice, soy sauce, rice vinegar, sugar), chiquitita olive oil, basil.

This unique recipe combines the tenderness of octopus and the richness of flavors given by long sous vide cooking. Over the course of eight hours, the octopus tentacles become soft and juicy, revealing all their depth. Baked potatoes with butter and salt add harmony to the flavors, while a sauce based on roasted peppers, onions and garlic, combined with brown rice vinegar and almonds, gives the dish a piquant heat and richness. Lau gangma chili oil and sesame kimchi add a distinctive spiciness and pungency, creating the perfect composition for true connoisseurs.