Prep 5 hrs
Cook 21 mins
Baby bok choy comes in a variety of sizes, so the amount you use will really depend on what is available. Serving size will depend on whether you make this as a side or main dish. Red pepper sauce: go towards flavorful rather than simply merely HOT. Rice vinegar is NOT sushi vinegar, the latter has sugar. As with most of my recipes, ingredient quantities are approximate. I can see adding drained capers and/or toasted pine nuts at the end in a future rendition of this... Prep time includes marinating time.
- 1 lb baby octopus
- 1⁄2 lb squid, cleaned
- 1⁄4 cup wine, dry white
- 2 -3 ounces shiitake mushrooms
- water, to cover
- 1⁄2 cup rice vinegar
- 1⁄2 cup red wine vinegar
- 1 1⁄2 tablespoons olive oil
- 1 garlic clove, finely minced
- Italian spices
- red pepper sauce
- ground black pepper
- 1 tablespoon japanese rice seasoning (nori komi furikake) (optional)
- 1⁄8 ounce wakame seaweed (optional)
- 2 -4 baby bok choy
- 1 shallot, thinly sliced
- boil and then simmer the octopus and the de-stemmed shitakes in the mixture of water and wine for 15-20 minutes, or until the octopus is tender.
- Add the squid, and do a high simmer for no more than one minute. Do NOT overcook! Gets tough and nasty.
- Drain into colander and run cold water over the octopods and shrooms in the colander to stop the cooking process.
- Cut the octopus and the squid into smaller bite size pieces. Leave the shitake mushroom caps whole unless they are truly enormous.
- Place drained items into a bowl, then add everything else except bok choy and shallot.
- Marinate at least 4 hours, or overnight.
- Immediately before serving, layer out your leaves of bok choy, along with the shallot. Drain the seafood marinate of excess liquid, then ladle this atop the bok choy/shallot layer.
- Alternatively, chop the bok choy and shallot into smaller pieces, and put the drained seafood mixture in the same serving dish, and toss.