An octopus cooked just right is perfectly tender and flavorful enough to be served on its own or alongside salads, potatoes, or greens. However, cooking octopus isn't always smooth sailing ...

Add octopus and enough water to cover it in pot and place on heat. When pot comes to a boil, turn to low heat and cook for about 3 hours until the meat that hardened at one point becomes tender again.

Octopus can be tough if not tenderised before cooking. The traditional way to tenderise the meat is to hurl it against rocks; an easier method is to simmer it for an hour. After pre-cooking ...

3. Cook the rice, the abura-age and octopus in a mixture of dashi, mirin and soy sauce. 4. When the rice has cooked, add the green peas. Serve in a bowl and garnish with kinome on top. We have ...

Remove and cool. Slice body of squid in rounds, cut legs in half. 2. Cook octopus until soft, then cool and cut into pieces. Place mussels and clams in two separate pots, add half of the water and ...

Slice the octopus tentacles by moving the tip of a knife ... Season with salt and cover with aluminum foil and steam cook for 3 min on each side. 4. For the sauce, combine the dashi broth, rice ...