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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