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Asian salad | octopus | soba noodles

2 persons | Shichirin, Fish and shellfish | Fish | Main dish


  • Start by lighting the Shichirin. Light a bed of charcoal and then add a layer of Binchotan. Wait until the Binchotan is white-hot and then place the grill on top. For this dish, grill on direct heat.

  • Grill the octopus for about two minutes per side until it gets nice grill stripes. Remove the octopus from the grill and set aside.

  • For the Japanese vinaigrette, mix the rice vinegar, sugar and soy sauce. For the wasabi mayonnaise, mix the mayonnaise well with the wasabi. Add more wasabi to taste.

  • Spoon the noodles onto the plates and mix with the Asian vinaigrette. Place the carrot, radish and cucumber on top nicely. Cut the octopus into two pieces and place them on top of each other.

  • Garnish the dish with spring onion and sesame seeds. Finish with tonkatsu sauce and wasabi mayonnaise. Your Asian salad with octopus is now ready.

  • Enjoy your meal!

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Salad ingredients: 

  • 350 gr octopus (tentacle)
  • 150 gr soba noodles
  • ½ cucumber, julienne sliced
  • 15 radishes, julienne sliced
  • 1 spring onion, cut into rings
  • Handful of sesame seeds, toasted
  • 4 tbsp tonka sauce
  • 4 tbsp Kewpie mayonnaise
  • 2 tsp wasabi

Ingredients Asian vinaigrette:

  • 2 tbsp rice vinegar
  • 1.5 tsp sugar
  • 2 tsp soy sauce


  • Shichirin
  • charcoal
  • binchotan
  • cutting board

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