Octopus Salad
Serves: 5
Rowena Kautzer
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
53
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 cloves
Garlic (crushed)2 cans
Coconut Milk1 tbsp
Salt1 cup
Mirin1 cup
Rice Wine Vinegar4 tsps
Toasted Sesame Oil2 tsps
Soy Sauce1 tsp
Sriracha1 large
Papaya (halved and hollowed)Directions:
1
Combine the ginger, garlic, coconut, water, onions and salt in a large pot
2
Bring to a boil, and then reduce to a simmer and add the octopus
3
Cook for 10 minutes, and then transfer to a bowl to cool
4
Meanwhile, mix together the mirin, rice wine vinegar, toasted sesame oil, soy sauce, sriracha and lime juice in a medium bowl
5
Once the octopus is cool enough to handle, slice the thicker tentacles into 1/2-inch slices, and then leave the thinner, curly ends long
6
Mix together the octopus, chiles, cucumber, and green onions, and then toss with the dressing
7
Serve at room temperature or cold in the papaya halves