Seasoned Baby Octopus (Chuka IIdako)

READY IN: 47mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs baby octopus (cleaned)
  • 1
    cup teriyaki marinade (I use Mr.Yoshidas)
  • 2
    tablespoons black bean paste
  • 14
  • 2
    tablespoons mirin
  • 23
    cup brown sugar (packed)
  • 1
    garlic clove (minced)
  • 1
    teaspoon ginger (grated)
  • 1
    tablespoon rice wine vinegar
  • 2
  • 12
    cup sesame oil (black)
  • 2
    green onions (Chopped)
  • 1
    tablespoon chili-garlic sauce
  • 15
    drops red food coloring (optional)
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DIRECTIONS

  • 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.
  • Enjoy!
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