Recipe courtesy of Robert Irvine
Print
Total:
1 hr 10 min
Prep:
35 min
Inactive:
15 min
Cook:
20 min
Yield:
6 to 8 servings
Level:
Advanced

Ingredients

  • 2 tablespoons sesame oil (1 tablespoon to brush on octopus and 1 tablespoon to mix in)
  • 3 to 4 pound octopus, debeaked
  • Salt and freshly ground black pepper
  • 1 tablespoon soy sauce
  • 1 English cucumber, peeled and thinly sliced
  • 5 scallions, white and tender green parts only, sliced on the bias
  • 1 red chile, stem and seeds removed and thinly sliced
  • 1 tablespoon nori (from about 3 seaweed sheets used to wrap sushi, such as from a package of 10 yakinori), pulverized
  • Salt, if needed

Directions

Brush 1 tablespoon of the oil on the octopus (reserving the rest), season with salt and pepper, and add to a pot with enough water to cover. Simmer until the octopus is cooked through, about 20 minutes.

In a medium bowl combine the remaining sesame oil with soy sauce, cucumber, scallions, chile, nori and salt.

Remove octopus to a utility plate to drain and set aside until cool enough to handle. Remove the octopus head and legs, split in half, then slice and dice small.

Fold octopus into cucumber/scallion mixture.

Serve at room temperature as a salad.

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