Iidako no nitsuke (Simmered Ocellated octopus) ｜ Our Regional Cuisines
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Image source: Fisheries Division, Department of Agriculture, Forestry and Fisheries, Okayama Prefecture
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Image source: Fisheries Division, Department of Agriculture, Forestry and Fisheries, Okayama Prefecture
RECIPE
Ingredients (4 servings)
- Iidako(= Ocellated octopus) 500g
- Soy sauce 3 tbsp.
- Mirin(=sweet rice wine) 3 tbsp.
- Sugar 2 tbsp.
- Water 2 cups
How to cook
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1. Sprinkle salt on the "Iidako(= Ocellated octopus)" to remove the sliminess and wring it out well. Squeeze the legs one by one to remove dirt from the suckers. After wringing them well, rinse them with water.
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2. Lightly beat the "Iidako(= Ocellated octopus)" legs with a daikon radish and cut into bite-sized pieces. This will soften the meat.
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3. Put water in a pot and simmer "Iidako(= Ocellated octopus)" over low heat. It is better to cook the "Iidako(= Ocellated octopus)" first without adding seasonings to make it tender.
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4. Add the ingredients for the broth to the pot, bring to a boil, and add the "Iidako(= Ocellated octopus)". Bring to a boil, reduce the heat to medium, cover with a drop-lid, and simmer for 20 minutes.
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5. Stop the pot.
provider : Fisheries Division, Department of Agriculture, Forestry and Fisheries, Okayama Prefecture
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
