"Octopus and this garlic saute" recipe! Good flavor with garlic and parsley

Introducing the "Octopus Tokinoko Garlic Saute" recipe that allows you to enjoy the chewy texture of the octopus. A flavorful finish with garlic and parsley.

This garlic saute with octopus

Ingredients (for 2 people)

King trumpet 1/2 pack Enokitake 1/2 pack Boiled egg legs 100g (3.53oz)
1 tablespoon of chopped parsley with 1 garlic
1 tablespoon of olive oil
Salt and coarse black pepper a little

How to make this garlic saute with octopus

Eringi is sliced to a thickness of 7-8 mm. Cut the root of the enoki mushroom and cut it in half. Cut the octopus into pieces with a thickness of about 5 mm. Thinly slice the garlic.


Heat olive oil in a frying pan, line up the trumpet mushrooms, and lightly salt.


Bake the trumpet mushrooms until they are lightly colored on both sides, then add the enokitake mushrooms and fry.


When the whole is tender, add octopus, garlic and parsley, stir fry quickly, and add salt and coarse black pepper to taste.

What is the taste of this garlic saute with octopus?

A dish that you can enjoy the chewy texture of a thick octopus. Punch with garlic and add freshness with parsley. Two kinds of mushrooms are delicious and have a lingering taste. It is also recommended as a snack for sake.