Quote:
Originally Posted by SceptileMaster
I was just wondering how I would go about doing this (as well as cooking it). Both for topping things like nigiri and for takoyaki. Also does it really matter what size the octopus is? Thanks in advance for any help.
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most octupos (for sushi) is typically first boiled (probably w/ a bit of salt) then frozen and shipped.
if, however, you do manage to get it raw, cooking it for too long will cause the meat to become rubbery. I've never prepared octopus before, so i can't give you any guidelines as to how to cook it.
as for what parts of the octopus is used...
typically, you cut the head off, remove the beak, and use the tentacles
as for the head
you slice it down one side to open it up, remove the innards, and the filament that's on the inside of the meat. to prepare it, i believe you first rub it down w/ salt then rinse it off.
for the tentacles, for sushi, you typically slice it (starting from the base; part closest to the head) in a diagonal. the meat is chewy, so you might want to tenderise it by pounding it w/ the hilt of your knife.
for the head, you can grill it and glaze it w/ a soy based sauce (soy sauce, mirin, sake, and sugar)
octopus goes great w/ lemon juice and that soy based sauce (head and tentacles)
as for takoyaki...
take the ends of the tentacle, chop it up and mix it w/ whatever your takoyaki recipe calls for
my experience w/ tako (octopus) is rather limited, but i hope that helps