Octopus And Seaweed Recipes

TRADITIONAL STYLE POKE BOWL

Steps:

• Cut the fish into 1/2- to 1-inch cubes. Combine in a bowl with the soy sauce, ponzu, sesame seeds, tobiko, sesame oil, green onions and sweet onion. Refrigerate for at least 20 minutes and up to 2 hours.
• Meanwhile, prepare rice. Rinse rice in cold water and drain until water runs clear, between 3 to 5 rinses. Add rice to a saucepan or rice cooker with 1 cup cold water. If using a saucepan, bring to a simmer over medium-high heat. Once simmering begins, reduce heat to low and let cook, covered, until no water remains, 10 to 15 minutes. Remove rice from heat and leave covered for 10 minutes, then fluff with a fork. (If using a rice cooker, you got this.)
• To serve, place your desired amount of rice in a bowl. Scoop 6 to 8 ounces poke over rice. Garnish with furikake and unagi sauce to taste. Repeat to make 3 to 5 more bowls. Enjoy!

OCTOPUS AND SEAWEED (RAMEN NOODLES AND HOT DOGS)

Steps:

• In saucepan, bring 1 - 1 1/2 cups water to boil.
• Add noodles and contents of package.
• Boil 3-4 minutes.
• Meanwhile, add 4 inches of water to a learge saucepan, bring to boli.
• Cut each hotdog into 8 strips to within 2 inches of one end.
• Drop into boiling water.
• Cook till heated through.
• Add food coloring to noodless and drain if neccessary. Place noodles on serving plate.
• Top with hotdog, standing up.
• Add eyes and mouth with ketchup and mustard.