Baby Octopus Sushi Recipes

GRILLED BABY OCTOPUS

Steps:

• Boil octopus in salted water until cooked through (check inside with a paring knife), 15 to 20 minutes. To a metal bowl add oil, oregano, pepper flakes, garlic, lemon juice, parsley, salt and pepper, then add octopus and toss.
• Preheat a grill to high heat.
• Place octopus on the grill for 3 to 4 minutes, then transfer back to bowl and back to grill. Repeat this step a few times. Finally, put octopus back in bowl and add balsamic vinegar. Toss well, then serve over baby greens.

SEASONED BABY OCTOPUS (CHUKA IIDAKO)

Steps:

• 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!

BABY OCTOPUS SALAD

Steps:

• Rinse octopuses under cold water, then cover with water by 2 inches in a 5- to 6-quart heavy pot. Bring to a boil with bay leaf, then reduce heat and simmer, covered, until octopuses are tender (tentacles can easily be pierced with a fork), about 45 minutes.
• Transfer octopuses to a colander with tongs, then discard cooking liquid and bay leaf. When cool enough to handle, cut off and discard heads and halve octopuses lengthwise. Cool to room temperature.
• Whisk together oil, lemon juice, sea salt, pepper, and oregano. Toss octopuses with dressing and marinate, stirring occasionally, 20 minutes at room temperature.