Preparing Octopus (Tako) for Sushi

[featured image]

Sometimes the opportunity presents itself where you may acquire fresh octopus. Consider yourself lucky as fresh octopus is wonderful, and a treat that is far better than the octopus usually found in restaurants (which may have arrived frozen and cooked who knows how long ago). This simple method is what I use to great effect.

Ingredients:


Warning: include() [function.include]: http:// wrapper is disabled in the server configuration by allow_url_include=0 in /home/wransom/public_html/wp-content/plugins/exec-php/includes/runtime.php(42) : eval()’d code on line 13

Warning: include(http://www.sushifaq.com/ad/adsense-728-cal.php) [function.include]: failed to open stream: no suitable wrapper could be found in /home/wransom/public_html/wp-content/plugins/exec-php/includes/runtime.php(42) : eval()’d code on line 13

Warning: include() [function.include]: Failed opening ‘http://www.sushifaq.com/ad/adsense-728-cal.php’ for inclusion (include_path=’.:/usr/lib/php:/usr/local/lib/php’) in /home/wransom/public_html/wp-content/plugins/exec-php/includes/runtime.php(42) : eval()’d code on line 13
To Prepare:
  1. Put on a pot of water, about a gallon, and add a good sized piece of kombu and about 2 oz of sea salt. Bring to a boil.
  2. Thaw octopus in cold water, then drain well.
  3. Knead the octopus with a large amount of fresh grated/chopped daikon radish and sea salt. What this does is to clean off any slime, and it also tightens the skin up just a bit. While doing that, turn the head inside out and check for any leftover viscera. Remove any that’s found, then return the head sac to it’s correct shape.
  4. Using a fork, dunk the octopus into the boiling water a few times until the tentacles curl up. Lower the heat a bit, and then simmer the octopus for about 5-10 minutes. After that turn the heat off and cover the pot.
  5. Let the octopus cool in the liquid for at least an hour, then into the fridge the whole thing goes. Overnight is great if you can manage it, it’s the slow cooling that tenderizes it. Remove the octopus from the water and let it dry a bit. Slice on an angle, then serve as you like.

You’ll probably find the skin around the head to be very tough. This skin is better off discarded. The very top of the tentacles where they conjoin into the head will probably also have a gelatinous layer right under the skin that’s not too edible either so should be removed as well.

No tips yet.
Be the first to tip!

Like this post? Tip me with bitcoin!

1QFiW9xgsvWjx82ZivSMHeChp3sZD66bA3

If you enjoyed reading this post, please consider tipping me using Bitcoin. Each post gets its own unique Bitcoin address so by tipping you're not only making my continued efforts possible but telling me what you liked. If you tip, thank you for helping me keep this website alive!