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Japan Hokkaido Octopus Leg

$18.00
Octopus is a common ingredient in Japanese cuisine, including sushitakoyaki and akashiyaki.
How to cook:
  • 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. Let the octopus cool in the liquid for at least an hour, then into the fridge the whole thing goes.
OR
  • 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. Let the octopus cool in the liquid for at least an hour, then into the fridge the whole thing goes.
  • Slice octopus tentacles. Grill for 3-4 minutes per side, until charred.
  • Remove from heat and place in a bowl.
  • Drizzle with olive oil and add lemon juice. Season with salt and pepper. Sprinkle some oregano (optional) and parsley on top. You can also add some chopped garlic, too (optional).
  • Served