Hello, All!

I picked up a book by Masahara Morimotu (owner of restaurants in
NYC and Philadelphia) in Borders today . He gave directions for
preparing octopus for sashimi. This involves rubbing with rock
salt to get rid of the slime that coats it, beating to tenderize
("traditionally with a large diakon"!), and simmering in dashi
for 1 1/2 hours! It's not raw fish!


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

James Silverton wrote:

> Hello, All!
>
> I picked up a book by Masahara Morimotu (owner of restaurants in NYC and
> Philadelphia) in Borders today . He gave directions for preparing
> octopus for sashimi. This involves rubbing with rock salt to get rid of
> the slime that coats it, beating to tenderize ("traditionally with a
> large diakon"!), and simmering in dashi for 1 1/2 hours! It's not raw fish!

No, tako is par-boiled sushi.

--
Dan

Dan wrote on Sun, 23 Sep 2007 19:35:44 -0400:

??>> Hello, All!
??>>
??>> I picked up a book by Masahara Morimotu (owner of
??>> restaurants in NYC and Philadelphia) in Borders today . He
??>> gave directions for preparing octopus for sashimi. This
??>> involves rubbing with rock salt to get rid of the slime
??>> that coats it, beating to tenderize ("traditionally with a
??>> large diakon"!), and simmering in dashi for 1 1/2 hours!
??>> It's not raw fish!

DL> No, tako is par-boiled sushi.

Well boiled, I'd say!


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

James Silverton wrote:
> Dan wrote on Sun, 23 Sep 2007 19:35:44 -0400:
>
> ??>> Hello, All!
> ??>>
> ??>> I picked up a book by Masahara Morimotu (owner of
> ??>> restaurants in NYC and Philadelphia) in Borders today . He
> ??>> gave directions for preparing octopus for sashimi. This
> ??>> involves rubbing with rock salt to get rid of the slime
> ??>> that coats it, beating to tenderize ("traditionally with a
> ??>> large diakon"!), and simmering in dashi for 1 1/2 hours!
> ??>> It's not raw fish!
>
> DL> No, tako is par-boiled sushi.
>
> Well boiled, I'd say!

Should only be par-boiled..

--
Dan

Dan wrote on Sun, 23 Sep 2007 22:55:08 -0400:

DL> James Silverton wrote:
??>> Dan wrote on Sun, 23 Sep 2007 19:35:44 -0400:
??>>
??>>>> Hello, All!
??>>>>
??>>>> I picked up a book by Masahara Morimotu (owner of
??>>>> restaurants in NYC and Philadelphia) in Borders today .
??>>>> He gave directions for preparing octopus for sashimi.
??>>>> This involves rubbing with rock salt to get rid of the
??>>>> slime that coats it, beating to tenderize
??>>>> ("traditionally with a large diakon"!), and simmering in
??>>>> dashi for 1 1/2 hours! It's not raw fish!
??>>
DL>>> No, tako is par-boiled sushi.
??>>
??>> Well boiled, I'd say!

DL> Should only be par-boiled..

If something is only par-boiled after an hour and a half, I hate
to think how much jaw exercise I'd get eating it raw! :-)


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

James Silverton wrote:

> Dan wrote on Sun, 23 Sep 2007 22:55:08 -0400:
>
> DL> James Silverton wrote:
> ??>> Dan wrote on Sun, 23 Sep 2007 19:35:44 -0400:
> ??>>
> ??>>>> Hello, All!
> ??>>>>
> ??>>>> I picked up a book by Masahara Morimotu (owner of
> ??>>>> restaurants in NYC and Philadelphia) in Borders today .
> ??>>>> He gave directions for preparing octopus for sashimi.
> ??>>>> This involves rubbing with rock salt to get rid of the
> ??>>>> slime that coats it, beating to tenderize
> ??>>>> ("traditionally with a large diakon"!), and simmering in
> ??>>>> dashi for 1 1/2 hours! It's not raw fish!
> ??>>
> DL>>> No, tako is par-boiled sushi.
> ??>>
> ??>> Well boiled, I'd say!
>
> DL> Should only be par-boiled..
>
> If something is only par-boiled after an hour and a half, I hate to
> think how much jaw exercise I'd get eating it raw! :-)

That recipe sounds rather excessive to me.. I had thought tako was par-boiled
for 2 minutes or so. Not close to 2 hours. But maybe Morimotu knows some
secret to it.

--
Dan

"James Silverton" > wrote in message
news:ABAJi.774$9r4.84@trnddc04...
> Hello, All!
>
> I picked up a book by Masahara Morimotu (owner of restaurants in
> NYC and Philadelphia) in Borders today . He gave directions for
> preparing octopus for sashimi. This involves rubbing with rock
> salt to get rid of the slime that coats it, beating to tenderize
> ("traditionally with a large diakon"!), and simmering in dashi
> for 1 1/2 hours! It's not raw fish!
>
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations:
> not.jim.silverton.at.verizon.not
>
----- Original Message -----
From: "James Silverton" >
Newsgroups: alt.food.sushi
Sent: Sunday, September 23, 2007 5:08 PM
Subject: Octopus for sushi


> Hello, All!
>
> I picked up a book by Masahara Morimotu (owner of restaurants in
> NYC and Philadelphia) in Borders today . He gave directions for
> preparing octopus for sashimi. This involves rubbing with rock
> salt to get rid of the slime that coats it, beating to tenderize
> ("traditionally with a large diakon"!), and simmering in dashi
> for 1 1/2 hours! It's not raw fish!
>
>
> James Silverton
> Potomac, Maryland
>

Yes, Tako is neither raw nor a fish.
Traditionally it is used boiled.
That said, in some of the top Japanese restaurants you may find actual "raw"
tako.
Both Hatsuhana and Sushiden in Manhattan
often have this. Usually it's served as "Nama Dako" (raw tako) a sashimi
appetizer.

"If something is only par-boiled after an hour and a half, I hate
to think how much jaw exercise I'd get eating it raw! :-)"

Contrary to what you might expect, in raw form
Tako is very tender and nothing like when cooked.

Musashi

Musashi wrote on Mon, 24 Sep 2007 12:32:11 GMT:



M> Yes, Tako is neither raw nor a fish.
M> Traditionally it is used boiled.
M> That said, in some of the top Japanese restaurants you may
M> find actual "raw" tako.
M> Both Hatsuhana and Sushiden in Manhattan
M> often have this. Usually it's served as "Nama Dako" (raw
M> tako) a sashimi appetizer.

M> "If something is only par-boiled after an hour and a half, I
M> hate to think how much jaw exercise I'd get eating it raw!
M> :-)"

M> Contrary to what you might expect, in raw form
M> Tako is very tender and nothing like when cooked.

Interesting! I must look out for it tho' I don't think I've ever
seen the term "Nama Daiko". I was also most intrigued by the
picture in Maramatu Morimotu's book of a large diakon actually
being used for tenderizing!


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"James Silverton" > wrote in message
news:jEOJi.4512$Nn4.2596@trnddc02...
> Musashi wrote on Mon, 24 Sep 2007 12:32:11 GMT:
>
>
>
> M> Yes, Tako is neither raw nor a fish.
> M> Traditionally it is used boiled.
> M> That said, in some of the top Japanese restaurants you may
> M> find actual "raw" tako.
> M> Both Hatsuhana and Sushiden in Manhattan
> M> often have this. Usually it's served as "Nama Dako" (raw
> M> tako) a sashimi appetizer.
>
> M> "If something is only par-boiled after an hour and a half, I
> M> hate to think how much jaw exercise I'd get eating it raw!
> M> :-)"
>
> M> Contrary to what you might expect, in raw form
> M> Tako is very tender and nothing like when cooked.
>
> Interesting! I must look out for it tho' I don't think I've ever
> seen the term "Nama Daiko". I was also most intrigued by the
> picture in Maramatu Morimotu's book of a large diakon actually
> being used for tenderizing!
>
>

It occurred to me later that the "shokkan" (tasting consistency, texture) of
cooked and
raw Tako is very very similar to the difference between cooked clams and raw
clams.
I should have mentioned this.
In both NY places where I've had it, it wasn't on the menu.
It may be worth asking if they have Nama Dako.
M

"Musashi" > wrote in message
. net...
>
> "James Silverton" > wrote in
> message
> news:jEOJi.4512$Nn4.2596@trnddc02...
>> Musashi wrote on Mon, 24 Sep 2007 12:32:11 GMT:
>>
>>
>
> It occurred to me later that the "shokkan" (tasting
> consistency, texture) of
> cooked and
> raw Tako is very very similar to the difference between cooked
> clams and raw
> clams.
> I should have mentioned this.
> In both NY places where I've had it, it wasn't on the menu.
> It may be worth asking if they have Nama Dako.
> M
>
I'm not sure if I have ever tried raw and cooked clams in a
sushi restaurant. Recently, the only ones I have had were
so-called surf clams and those, I think, were raw. I have had
cooked clams in regular cuisine (clam chowder especially) and I
would say that the texture of the clams was firmer than the
clams at the sushi bar. However, that's not a real comparison
since the species would be different, I suppose.



--
Jim Silverton
Potomac, Maryland

"James Silverton" > wrote in message
news:uDPJi.2940$9r4.143@trnddc04...
> "Musashi" > wrote in message
> . net...
>>
>> "James Silverton" > wrote in message
>> news:jEOJi.4512$Nn4.2596@trnddc02...
>>> Musashi wrote on Mon, 24 Sep 2007 12:32:11 GMT:
>>>
>>>
>>
>> It occurred to me later that the "shokkan" (tasting consistency, texture)
>> of
>> cooked and
>> raw Tako is very very similar to the difference between cooked clams and
>> raw
>> clams.
>> I should have mentioned this.
>> In both NY places where I've had it, it wasn't on the menu.
>> It may be worth asking if they have Nama Dako.
>> M
>>
> I'm not sure if I have ever tried raw and cooked clams in a sushi
> restaurant. Recently, the only ones I have had were so-called surf clams
> and those, I think, were raw.

Yes at a sushi counter you will find Akagai, Aoyagi, Torigai, Mirugai, etc
all in raw form. I think that surf clam is probably mirugai or geoduck.
On their cooked menu, you may find a Asari miso soup (Manilla clams) or
a Saka mushi (steamed with sake).

> I have had cooked clams in regular cuisine (clam chowder especially) and I
> would say that the texture of the clams was firmer than the clams at the
> sushi bar. However, that's not a real comparison since the species would
> be different, I suppose.
>

Yes clams harden up when cooked and become chewy.
This holds true for all types of clams. Mussels and Oysters tend to firm up
but won't be quite as chewy as clams.
Chowders use large quahogs which are the same served raw as Littlenecks and
Cherrystones.
They are indeed a different species than the raw stuff you get at the sushi
counter.

M

On 2007-09-24 06:07:27 -0700, "James Silverton"
> said:

> Interesting! I must look out for it tho' I don't think I've ever seen
> the term "Nama Daiko". I was also most intrigued by the picture in
> Maramatu Morimotu's book of a large diakon actually being used for
> tenderizing!

Always wise to watch your p's and q's in a foreign language. Or in this
case your vowels. It's "nama dako", not "nama daiko".

Who knows what you'd get....!
--
///---

Gerry wrote on Mon, 24 Sep 2007 10:55:17 -0700:

??>> Interesting! I must look out for it tho' I don't think
??>> I've ever seen the term "Nama Daiko". I was also most
??>> intrigued by the picture in Maramatu Morimotu's book of a
??>> large diakon actually being used for tenderizing!

G> Always wise to watch your p's and q's in a foreign language.
G> Or in this case your vowels. It's "nama dako", not "nama
G> daiko".

G> Who knows what you'd get....!

If I try to order it in the *US*, I won't mind being politely
told I am not pronouncing the name for octopus correctly but I
won't return if they pretend not to understand some English.
There is very little possibility that somone could pass off
something else as octopus. I have little patience for experts
using jargon and flattering someone who I am paying! This
sometimes seems to be the attitude of some people (not you!)

Incidentally, simmering is not much different in temperature
from boiling and I refuse to believe that at most 5 degrees
makes much difference. Now, if you referred to "poaching" where
the liquid does not actually boil, I would have to agree.


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On 2007-09-24 11:37:19 -0700, "James Silverton"
> said:

> G> Always wise to watch your p's and q's in a foreign language.
> G> Or in this case your vowels. It's "nama dako", not "nama
> G> daiko".
>
> G> Who knows what you'd get....!
>
> If I try to order it in the *US*, I won't mind being politely told I am
> not pronouncing the name for octopus correctly but I won't return if
> they pretend not to understand some English.

I don't know what nama daiko is, but if it's something other than raw
octopus, then you'll be looking at it on your plate. That's what's
meant by "Who knows what you'll get." On the other hand you can return
because you got exactly what you ordered.

> There is very little possibility that somone could pass off something
> else as octopus. I have little patience for experts using jargon and
> flattering someone who I am paying! This sometimes seems to be the
> attitude of some people (not you!)

You're taking a direction I didn't predict and can't even really
follow. But it sounds really bad.

> Incidentally, simmering is not much different in temperature from
> boiling and I refuse to believe that at most 5 degrees makes much
> difference. Now, if you referred to "poaching" where the liquid does
> not actually boil, I would have to agree.

I'm not an advanced cook, but I know some sauces, soups and other foods
shouldn't be boiled, but should be simmered. So whatever the minor
difference is, I can't say it doesn't apply to tako.

And now, tippy-toeing out of the room...
--
///---

Buddy wrote:

> here's James Silverton's last post ->:
>
>> Musashi wrote on Mon, 24 Sep 2007 12:32:11 GMT:
>>
>>
>>
>> M> Yes, Tako is neither raw nor a fish.
>> M> Traditionally it is used boiled.
>> M> That said, in some of the top Japanese restaurants you may
>> M> find actual "raw" tako.
>> M> Both Hatsuhana and Sushiden in Manhattan
>> M> often have this. Usually it's served as "Nama Dako" (raw
>> M> tako) a sashimi appetizer.
>>
>> M> "If something is only par-boiled after an hour and a half, I
>> M> hate to think how much jaw exercise I'd get eating it raw!
>> M> :-)"
>>
>> M> Contrary to what you might expect, in raw form
>> M> Tako is very tender and nothing like when cooked.
>>
>> Interesting! I must look out for it tho' I don't think I've ever seen
>> the term "Nama Daiko". I was also most intrigued by the picture in
>> Maramatu Morimotu's book of a large diakon actually being used for
>> tenderizing!
>>
>>
>> James Silverton
>> Potomac, Maryland
>>
>> E-mail, with obvious alterations: not.jim.silverton.at.verizon.not
>
> Watching Andrew Zimmern & Anthony Bourdain on the cooking show a couple
> of weeks ago and saw them in a restaurant (I think it was Jewel Bako) in
> NYC somewhere, very upscale, and they had raw tako where they took a
> fairly large tentacle and cut thin slices from it. These were thrown
> down on the prep table with some force so that the slices actually
> swelled up immediately.

I've ordered Aoyogi a few times cuz the chef smacks it down on the cutting
board.. makes those who aren't paying attention jump a bit. He said it
tightens the muscle, I think.

--
Dan

"Dan Logcher" > wrote in message
...
> Buddy wrote:
>
>> here's James Silverton's last post ->:
>>
>>> Musashi wrote on Mon, 24 Sep 2007 12:32:11 GMT:
>>>
>>>
>>>
>>> M> Yes, Tako is neither raw nor a fish.
>>> M> Traditionally it is used boiled.
>>> M> That said, in some of the top Japanese restaurants you may
>>> M> find actual "raw" tako.
>>> M> Both Hatsuhana and Sushiden in Manhattan
>>> M> often have this. Usually it's served as "Nama Dako" (raw
>>> M> tako) a sashimi appetizer.
>>>
>>> M> "If something is only par-boiled after an hour and a half, I
>>> M> hate to think how much jaw exercise I'd get eating it raw!
>>> M> :-)"
>>>
>>> M> Contrary to what you might expect, in raw form
>>> M> Tako is very tender and nothing like when cooked.
>>>
>>> Interesting! I must look out for it tho' I don't think I've ever seen
>>> the term "Nama Daiko". I was also most intrigued by the picture in
>>> Maramatu Morimotu's book of a large diakon actually being used for
>>> tenderizing!
>>>
>>>
>>> James Silverton
>>> Potomac, Maryland
>>>
>>> E-mail, with obvious alterations: not.jim.silverton.at.verizon.not
>>
>> Watching Andrew Zimmern & Anthony Bourdain on the cooking show a couple
>> of weeks ago and saw them in a restaurant (I think it was Jewel Bako) in
>> NYC somewhere, very upscale, and they had raw tako where they took a
>> fairly large tentacle and cut thin slices from it. These were thrown down
>> on the prep table with some force so that the slices actually swelled up
>> immediately.
>
> I've ordered Aoyogi a few times cuz the chef smacks it down on the cutting
> board.. makes those who aren't paying attention jump a bit. He said it
> tightens the muscle, I think.
>
> --
> Dan

In Australia and I believe in the state of California is it illegal to
prepare lobsters and
crabs while they are alive. Should this ever include clams and oysters I
think we are going
to have a serious problem.
M

On 2007-09-24 08:23:52 -0700, "Musashi" > said:

> In Australia and I believe in the state of California is it illegal to
> prepare lobsters and crabs while they are alive. Should this ever
> include clams and oysters I think we are going to have a serious
> problem.

I've heard that this might be come a law in California, but can find no
verification that it has. And of course we should point out that this
is limited to commercial kitchens, not home use.

I wonder how they kill them in Australia? Electrocution? Guillotine?
--
///---

"Musashi" > wrote:
> "James Silverton" > wrote in message
> [ . . . ]
> Yes, Tako is neither raw nor a fish.
> Traditionally it is used boiled.
> That said, in some of the top Japanese restaurants you may find actual
> "raw" tako.
> Both Hatsuhana and Sushiden in Manhattan
> often have this. Usually it's served as "Nama Dako" (raw tako) a sashimi
> appetizer.
>
> "If something is only par-boiled after an hour and a half, I hate
> to think how much jaw exercise I'd get eating it raw! :-)"
>
> Contrary to what you might expect, in raw form
> Tako is very tender and nothing like when cooked.

It's been my experience that squid and octopus are tender if cooked less
than two minutes or more than two hours.

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

On 2007-09-23 14:08:48 -0700, "James Silverton"
> said:

> He gave directions for preparing octopus for sashimi. This involves
> rubbing with rock salt to get rid of the slime that coats it, beating
> to tenderize ("traditionally with a large diakon"!), and simmering in
> dashi for 1 1/2 hours! It's not raw fish!

More importantly, Octopus aren't fish! They're cephalopods!

--

thepixelfreak

On Sep 23, 5:08 pm, "James Silverton" >
wrote:
> Hello, All!
>
> I picked up a book by Masahara Morimotu (owner of restaurants in
> NYC and Philadelphia) in Borders today . He gave directions for
> preparing octopus for sashimi. This involves rubbing with rock
> salt to get rid of the slime that coats it, beating to tenderize
> ("traditionally with a large diakon"!), and simmering in dashi
> for 1 1/2 hours! It's not raw fish!
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations:
> not.jim.silverton.at.verizon.not

I can only assume that this is a good preparation for FRESH octopus.
Since I cannot find the fresh product up here in New England, I am
forced to use frozen. My preparation gives excellent results, and the
octopus I buy typically runs about 4-5 lbs. About the only thing that
needs to be removed is the beak, the viscera are usually taken out
before freezing. Always buy a frozen octopus, this reduces the chance
of spoilage.

1. Put on a pot of water, about a gallon, and add a good sized piece
of kombu and about 2 oz of sea salt. Bring to a boil.
2. Thaw octopus in cold water, then drain well.
3. Knead the octopus with a large amount of fresh grated/chopped
daikon radish and sea salt. What this does is to clean off any slime,
and it also tightens the skin up just a bit. While doing that, turn
the head inside out and check for any leftover viscera. Remove any
that's found, then return the head sac to it's correct shape.
4. Using a fork, dunk the octopus into the boiling water a few times
untill the tentacles curl up. Lower the heat a bit, and then simmer
the octopus for about 5-10 minutes. After that turn the heat off and
cover the pot.
5. Let the octopus cool in the liquid for at least an hour, then into
the fridge the whole thing goes. Overnight is great if you can manage
it, it's the slow cooling that tenderizes it.Take it out of the water
and let it dry a bit. Slice, then serve as you like.

You'll probably find the skin around the head to be very tough. This
skin is better off discarded. The very top of the tentacles where they
conjoin into the head will probably also have a gelatinous layer right
under the skin that's not too edible either. Hope this helps anyone
who would like to cook one up.

Jim S.

parrotheada1a wrote:
> On Sep 23, 5:08 pm, "James Silverton" >
> wrote:
>> Hello, All!
>>
>> I picked up a book by Masahara Morimotu (owner of restaurants in
>> NYC and Philadelphia) in Borders today . He gave directions for
>> preparing octopus for sashimi. This involves rubbing with rock
>> salt to get rid of the slime that coats it, beating to tenderize
>> ("traditionally with a large diakon"!), and simmering in dashi
>> for 1 1/2 hours! It's not raw fish!
>>
>> James Silverton
>> Potomac, Maryland
>>
>> E-mail, with obvious alterations:
>> not.jim.silverton.at.verizon.not
>
> I can only assume that this is a good preparation for FRESH octopus.
> Since I cannot find the fresh product up here in New England, I am
> forced to use frozen. My preparation gives excellent results, and the
> octopus I buy typically runs about 4-5 lbs. About the only thing that
> needs to be removed is the beak, the viscera are usually taken out
> before freezing. Always buy a frozen octopus, this reduces the chance
> of spoilage.
>
> 1. Put on a pot of water, about a gallon, and add a good sized piece
> of kombu and about 2 oz of sea salt. Bring to a boil.
> 2. Thaw octopus in cold water, then drain well.
> 3. Knead the octopus with a large amount of fresh grated/chopped
> daikon radish and sea salt. What this does is to clean off any slime,
> and it also tightens the skin up just a bit. While doing that, turn
> the head inside out and check for any leftover viscera. Remove any
> that's found, then return the head sac to it's correct shape.
> 4. Using a fork, dunk the octopus into the boiling water a few times
> untill the tentacles curl up. Lower the heat a bit, and then simmer
> the octopus for about 5-10 minutes. After that turn the heat off and
> cover the pot.
> 5. Let the octopus cool in the liquid for at least an hour, then into
> the fridge the whole thing goes. Overnight is great if you can manage
> it, it's the slow cooling that tenderizes it.Take it out of the water
> and let it dry a bit. Slice, then serve as you like.
>
> You'll probably find the skin around the head to be very tough. This
> skin is better off discarded. The very top of the tentacles where they
> conjoin into the head will probably also have a gelatinous layer right
> under the skin that's not too edible either. Hope this helps anyone
> who would like to cook one up.
>
> Jim S.
>
>

Hi Jim, do you mind if I add this to the recipe section on sushifaq.com?

-Warren

--
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HTTP://www.sushifaq.com/sushiotaku/ The Sushi Otaku Blog
HTTP://www.sushifaq.com/sushiyapedia/ Sushi-Ya-Pedia Restaurant Finder
HTTP://www.theteafaq.com/ The Tea FAQ
HTTP://www.jerkyfaq.com/ The Jerky FAQ
HTTP://www.omega3faq.com/ The Omega 3 Fatty Acids FAQ

War wrote on Wed, 26 Sep 2007 14:38:42 -0400:

W> parrotheada1a wrote:
??>> On Sep 23, 5:08 pm, "James Silverton"
??>> > wrote:
??>>> Hello, All!
??>>>
??>>> I picked up a book by Masahara Morimotu (owner of
??>>> restaurants in NYC and Philadelphia) in Borders today .
??>>> He gave directions for preparing octopus for sashimi.
??>>> This involves rubbing with rock salt to get rid of the
??>>> slime that coats it, beating to tenderize ("traditionally
??>>> with a large diakon"!), and simmering in dashi for 1 1/2
??>>> hours! It's not raw fish!

W> Hi Jim, do you mind if I add this to the recipe section on
W> sushifaq.com?


Not my recipe in any way. The above was my quote from Morimotu
:-)

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Sep 26, 2:38 pm, War > wrote:
> parrotheada1a wrote:

>
> > I can only assume that this is a good preparation for FRESH octopus.
> > Since I cannot find the fresh product up here in New England, I am
> > forced to use frozen. My preparation gives excellent results, and the
> > octopus I buy typically runs about 4-5 lbs. About the only thing that
> > needs to be removed is the beak, the viscera are usually taken out
> > before freezing. Always buy a frozen octopus, this reduces the chance
> > of spoilage.
>
> > 1. Put on a pot of water, about a gallon, and add a good sized piece
> > of kombu and about 2 oz of sea salt. Bring to a boil.
> > 2. Thaw octopus in cold water, then drain well.
> > 3. Knead the octopus with a large amount of fresh grated/chopped
> > daikon radish and sea salt. What this does is to clean off any slime,
> > and it also tightens the skin up just a bit. While doing that, turn
> > the head inside out and check for any leftover viscera. Remove any
> > that's found, then return the head sac to it's correct shape.
> > 4. Using a fork, dunk the octopus into the boiling water a few times
> > untill the tentacles curl up. Lower the heat a bit, and then simmer
> > the octopus for about 5-10 minutes. After that turn the heat off and
> > cover the pot.
> > 5. Let the octopus cool in the liquid for at least an hour, then into
> > the fridge the whole thing goes. Overnight is great if you can manage
> > it, it's the slow cooling that tenderizes it.Take it out of the water
> > and let it dry a bit. Slice, then serve as you like.
>
> > You'll probably find the skin around the head to be very tough. This
> > skin is better off discarded. The very top of the tentacles where they
> > conjoin into the head will probably also have a gelatinous layer right
> > under the skin that's not too edible either. Hope this helps anyone
> > who would like to cook one up.
>
> > Jim S.
>
> Hi Jim, do you mind if I add this to the recipe section on sushifaq.com?
>
> -Warren
>
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Not a problem at all Warren. I cannot claim full credit for it though.
Most of the ingredients and some of the techniques are from Shizuo
Tsuji's Japanese cooking book. His outstanding book uses fresh
octopus, and I have added a few different steps for starting with the
frozen ones.

I should also add that the cooked octopus has a fairly short shelf
life even if refrigerated. I usually store it unsliced in a ziplock
bag, and I've learned that if kept dry, the octopus will keep for a
week, mebbe two at the most. I've found that keeping it in a strong
brine solution after cooking extends shelf life in the fridge. The
salt in the brine doesn't seem to get into the meat, the texture
remains firm, and it keeps the cooties at bay for weeks longer. Still,
don't expect this stuff to keep forever. After a few weeks in the
brine, parts of the octopus will get soft, especially the skin.