Recipe by Chef Jackson
I found these at a market in Hawaii last year and really liked them. When I got home I tried to find a recipe for them on the web.There doesn't seem to be one. With a little trial and error I came up with this recipe and it is pretty close to the real thing. Give it a try. Hope you like it.
- 2 lbs baby octopus (cleaned)
- 1 cup teriyaki marinade (I use Mr.Yoshidas)
- 2 tablespoons black bean paste
- 1⁄4 cup soy sauce
- 2 tablespoons mirin
- 2⁄3 cup brown sugar (packed)
- 1 garlic clove (minced)
- 1 teaspoon ginger (grated)
- 1 tablespoon rice wine vinegar
- 2 tablespoons toasted sesame seeds
- 1⁄2 cup sesame oil (black)
- 2 green onions (Chopped)
- 1 tablespoon chili-garlic sauce
- 15 drops red food coloring (optional)
Directions See How It's Made
- Combine all of the ingredients.
- Marinate for 4 to 6 hours in the refrigerator.
- Strain out the octopus. Reserving the marinade.
- In a wok or large sauce pan bring the reserved marinade to a boil.
- Turn the heat to low and allow the sauce to cool slightly.
- Add the octopus and cook slowly for 2 to 4 minutes.
- The octopus are done when they firm up and the tentacles curl.(Be careful not to over cook or they will get tough and rubbery.).
- Remove the octopus from the sauce. Discard the sauce.
- Place octopus in a bowl with a tight fitting lid. Refrigerate. They are best served cold in my opinion.