To clean the cooked octopus, remember that the sac should be removed before cooking, as shown earlier. Once cooked, drain it ...

Octopus can be tough if not tenderised before cooking. The traditional way to tenderise the meat is to hurl it against rocks; an easier method is to simmer it for an hour. After pre-cooking ...

Add octopus and enough water to cover it in pot and place on heat. When pot comes to a boil, turn to low heat and cook for about 3 hours until the meat that hardened at one point becomes tender again.

Add the octopus and paste to the onions and cook for a minute. Add the mushrooms, cook for another minute and then add the spring onions, chillies and sesame oil. Sprinkle sesame seeds into and ...

Fresh whole octopuses are available from the Auckland Fish Market but pre-frozen, pre-prepared octopus - the whole tentacles or the sliced meat - can be found at good Asian food stores.

Slice the octopus tentacles by moving the tip of a knife ... Season with salt and cover with aluminum foil and steam cook for 3 min on each side. 4. For the sauce, combine the dashi broth, rice ...

Bring a large saucepan of water to the boil and place octopus in it to simmer for about 30 - 40 minutes until the meat is tender. Drain, cool and remove any large bits of skin. Cut octopus into ...

Using tongs, carefully add the octopus and red-pepper flakes (make sure ... Transfer to a baking pan, cover with aluminum foil, and cook in the oven until a fork can easily cut through the ...

Small baby octopus - about 5cm long - aren't easy to find fresh. You'll probably have to buy frozen ones. Don't try substituting large octopus for this dish - it's too tough. If you can't find ...