A Visual Guide to Sushi-Making at Home by Hiro Sone

Author:Hiro Sone
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2014-03-06T05:00:00+00:00

In a large stockpot over high heat, bring 3 gl/11 L water to a boil. Prepare an ice bath in a bowl large enough to submerge the entire octopus.

Meanwhile, rinse the octopus under cold running water for a few minutes to remove any liquid or particles. Place it in a large bowl, and cover with the salt. Massage the octopus very firmly for about 15 minutes to exfoliate the slippery slime on the surface and tenderize the meat. Using a toothpick, pipe cleaner, or small brush, clean the inside of each suction cup.

Turn the body inside out and pull away the entrails, the plastic-like bony sticks, and the stomach sac. Discard. Turn the octopus right-side out. Wash the octopus inside and out again with cold running water.

Place the tea in the pot of boiling water, lower the heat, and simmer for 3 minutes. Hold the body of the octopus firmly and dip the tentacles in the simmering water for 5 seconds (be careful not to burn yourself; if necessary, you can run a skewer through the body and thread a loop of kitchen twine through the holes to create a handle for the body). Bring it up out of the water, wait a few seconds, then dip the tentacles back into the simmering water again. Repeat five times. The tentacles will curl more with every dip. After six dips, submerge the entire body in the water. Turn off the heat, and let the octopus rest in the water for 5 minutes. Remove the octopus from the hot water and shock it in the large bowl of ice water until completely cooled. Pat dry, cover, and refrigerate until using.

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