Octopus Salad

TOTAL TIME: 35 min
Prep: 20 min
Inactive Prep: --
Cook: 15 min
YIELD: 6 to 8 servings
LEVEL: Intermediate

ingredients

  • 6 inches ginger, cut into chunks
  • 3 cloves garlic, crushed
  • 2 cans coconut milk, plus 2 cans water
  • 1 sweet Maui onion, 1/2 whole, 1/2 diced
  • 1/2 tablespoon salt
  • 2 pounds octopus, cleaned, beaks removed and tentacles separated
  • 1/4 cup mirin
  • 1/4 cup rice wine vinegar
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Directions

Combine the ginger, garlic, coconut, water, onions and salt in a large pot. Bring to a boil, and then reduce to a simmer and add the octopus. Cook for 10 minutes, and then transfer to a bowl to cool.

Meanwhile, mix together the mirin, rice wine vinegar, toasted sesame oil, soy sauce, sriracha and lime juice in a medium bowl.

Once the octopus is cool enough to handle, slice the thicker tentacles into 1/2-inch slices, and then leave the thinner, curly ends long. Mix together the octopus, chiles, cucumber, and green onions, and then toss with the dressing. Serve at room temperature or cold in the papaya halves.

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