The water octopus is quite large, as the name suggests, with a high water content. If overcooked, it becomes tough and shrinks in size. Cooking it to a perfect degree of doneness renders it tender, and due to its large suction cups, it offers a satisfying eating experience. It is a highly delicious ingredient. Moreover, its availability is consistent, and its price remains stable, making it an easily manageable item on the menu.
While washing with salt is a common preparation method, at our establishment, we freeze it once for preservation, then thoroughly wash and remove the sliminess upon thawing. Since the interior of the suction cups can be quite dirty, thorough washing is crucial.
Furthermore, placing it on the hotplate in its thawed, cold state makes it easier to control the grilled process. Especially after thinly slicing, the grilled process accelerates, so we focus on expeditiously completing the subsequent steps.
A quick sear and seasoning with butter and soy sauce result in a delicious grilled water octopus on the hotplate.
▼Ingredients▼
■Water Octopus / 40g
■Spinach (Garnish) / To taste
■Unsalted Butter / 10g
■White Wine / To taste
■Soy Sauce / To taste
■Salt and Pepper / A pinch
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▼Chapter▼
00:00 Preparation
03:37 Grill & Cooking
05:38 Arrangement & Finish
#teppanyaki #octopus #butter