Have you ever thought about mixing tender octopus with fresh green herbs to make something light, bold, and full of flavor? Many people believe octopus dishes must be heavy or hard to cook, but this recipe proves the opposite. With just a few simple steps, you can create a Japanese-inspired dish that feels fresh, elegant, and surprisingly easy to prepare.

Table of Contents

Overview

Octopus with perilla leaves and pesto sauce is a simple yet flavorful dish that brings together soft boiled octopus, fragrant Japanese herbs, and rich olive oil. What makes this recipe special is how quickly it comes together while still tasting refined and balanced.

This dish is perfect as a small plate, appetizer, or light side. It works well in warm weather and pairs nicely with rice, bread, or a fresh salad.

Quick Facts Octopus with Perilla (Shiso) and Pesto Sauce

Difficulty

★ ★ ★ ★ ★

Easy

Total Time

10–15 minutes mix, chill, and serve

Essential Ingredients

Each ingredient plays an important role in building flavor and texture.

Key Ingredients (材料)

Octopus & Shiso Pesto

These Japanese-style ingredients make a fresh, herb-rich pesto sauce that clings to tender octopus. Each card explains why the ingredient matters and what you can swap if needed.

1

Boiled Octopus (たこ) (200g)

Boiled octopus is the main ingredient. It should be tender but still a little bouncy. Cutting it small helps the sauce coat every piece.

Substitution ideas:

• Boiled squid rings (lighter bite)
• Cooked shrimp (sweet and easy)
• Firm tofu cubes (no seafood option)

2

Perilla / Shiso Leaves (大葉) (6–8 sheets)

Shiso gives the pesto its Japanese aroma. Thin slicing keeps the taste fresh and not bitter.

Substitution ideas:

• Mix of parsley + mint (closest fresh feel)
• Baby basil (more classic pesto style)
• Green onions (sharp and Japanese)

3

Garlic (にんにく) (1/2 clove)

Garlic adds depth. Grating it makes the sauce smoother and helps it blend into the oil.

Substitution ideas:

• Grated ginger (Japanese brightness)
• Garlic paste (quick option)
• Skip it and add extra shiso for a mild version

4

Olive Oil (オリーブ油) (2–3 tbsp)

Olive oil carries flavor and makes the pesto glossy. It helps the sauce cling to the octopus.

Substitution ideas:

• Half olive oil + half sesame oil (more Japanese aroma)
• Perilla oil (strong, use less)
• Neutral oil + a few drops sesame oil

5

Rice Vinegar (米酢) (1/2 tsp)

A tiny splash of rice vinegar lifts the flavor and keeps the sauce from tasting too oily.

Substitution ideas:

• Yuzu juice or lemon juice (fresh citrus)
• Apple cider vinegar (milder tang)
• Skip it if your octopus is already seasoned

6

Salt (塩) (a small pinch)

Salt sharpens the taste. Start small, then adjust after mixing because octopus can be salty already.

Substitution ideas:

• Shoyu (soy sauce) (adds umami, use a few drops)
• Miso (tiny amount, make it creamy)
• Sea salt flakes for a clean finish

Step-by-Step Instructions

Step 1: Prepare the Ingredients

Cut the boiled octopus into small, bite-sized pieces. Stack the perilla leaves, roll them tightly, and slice them into thin strips. Finely grate or mince the garlic until smooth.

Step 2: Make the Perilla Pesto Base

In a bowl, combine the sliced perilla leaves, garlic, olive oil, a pinch of salt, sesame oil, and rice vinegar. Mix gently until the leaves are fully coated and the mixture smells fragrant.

Step 3: Combine with Octopus

Add the octopus pieces to the bowl. Toss slowly to avoid breaking the octopus while making sure each piece is evenly covered with the pesto sauce.

Step 4: Finish and Serve

Transfer the mixture to a serving dish. If desired, lightly sprinkle with grated cheese or toasted sesame seeds just before serving.

Secrets to Success and Expert Tips

These simple but important tips will help you make tender, well-balanced octopus with fresh perilla leaves and pesto sauce every time:

• ♥
  Use properly boiled octopus
  Choose octopus that is already tender. If it is too firm, slice it thinner so it stays easy to chew and pleasant to eat.
• ♥
  Slice perilla leaves just before mixing
  Cutting the leaves at the last moment keeps their color bright and their aroma fresh. This prevents bitterness and keeps the sauce clean-tasting.
• ♥
  Grate the garlic instead of chopping
  Finely grated garlic blends smoothly into the oil and spreads flavor evenly without overpowering the dish.
• ♥
  Add oil gradually
  Mixing the olive oil little by little helps create a light pesto texture that coats the octopus instead of pooling at the bottom.
• ♥
  Let the dish rest briefly before serving
  Allowing the mixture to sit for a few minutes helps the flavors come together and improves overall balance.

Assembly and Presentation

Start by choosing a shallow bowl or small plate. Arrange the octopus so the green perilla leaves are visible on top. This contrast makes the dish look fresh and clean.

Presentation Tips

• Serve slightly chilled or at room temperature
• Add a few extra perilla strips on top for color
• Use a white or ceramic plate for a Japanese feel

Storage and Make-Ahead Tips

This dish is best enjoyed fresh, but it can be stored if needed.

• Store in an airtight container in the refrigerator
• Best eaten within 24 hours
• Do not freeze, as the texture of octopus will change

If making ahead, prepare the pesto mixture separately and combine with octopus just before serving for the best texture.

Recipe Variations

Octopus with perilla leaves and pesto sauce is very flexible. You can adjust flavors, textures, or serving styles to match your taste or the ingredients you have on hand.

1

Adjust the Flavor Profile

Change the taste of the pesto sauce with small additions:

• Add a little yuzu or lemon zest for brightness
• Mix in a touch of miso for deeper umami
• Use grated ginger instead of garlic for a lighter taste

2

Change the Herbs

If perilla leaves are not available, try these alternatives:

• Fresh basil for a classic pesto feel
• Parsley and mint for a clean, fresh blend
• Green onions for a sharper Japanese note

3

Play With Texture

Add ingredients that change the bite and mouthfeel:

• Thinly sliced cucumber for crunch
• Toasted pine nuts or sesame seeds for contrast
• Grated cheese for a richer finish

4

Try Different Serving Styles

Serve this dish in new ways depending on the occasion:

• Serve chilled as a summer appetizer
• Place over rice or pasta for a light meal
• Arrange on small plates as a party dish

Recipes to Try Next

If you enjoy the fresh taste of Octopus and perilla leaves and pesto sauce, here are two more Japanese-inspired octopus recipes that are light, flavorful, and easy to prepare.

Octopus and Cucumber Salad

This refreshing salad combines tender octopus with crisp cucumber and a light Japanese-style dressing. It is perfect as a cooling side dish or appetizer, especially during warmer months. The clean flavors highlight the natural taste of octopus while keeping the dish simple and balanced.

Japanese-style Octopus & Shiso Leaf Pasta

This unique fusion dish blends Japanese ingredients with pasta for a satisfying yet fresh meal. Octopus and shiso leaves add aroma and depth, making it a great option if you want something more filling while still keeping Japanese flavors at the center.

These recipes pair well with the current dish and are great options if you want to explore more ways to cook octopus using Japanese flavors.

Conclusion

Octopus with perilla leaves and pesto sauce is a simple dish that proves elegant food does not need complicated steps. With fresh ingredients, gentle mixing, and a Japanese twist, this recipe offers a clean taste that works for many occasions. Try it once, and it may become a regular favorite in your kitchen.

FAQs

Can I use raw octopus for this recipe?

No. Always use pre-boiled octopus to ensure safety and proper texture.

Is this recipe healthy?

Yes. Octopus is high in protein and low in fat, while perilla leaves offer antioxidants and vitamins.

How long does this dish stay fresh?

It stays fresh for up to one day when refrigerated in a sealed container.

Can I serve this as a main dish?

Yes. Increase the portion and serve with rice or bread for a light meal.

Can I make it without garlic?

Yes. The dish will still taste fresh and herbal, though slightly milder.

Did you make this recipe?

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