Seasoned Baby Octopus Chuka Iidako Recipes

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SEASONED BABY OCTOPUS (CHUKA IIDAKO)



Seasoned Baby Octopus (Chuka IIdako) image

I found these at a market in Hawaii last year and really liked them. When I got home I tried to find a recipe for them on the web.There doesn't seem to be one. With a little trial and error I came up with this recipe and it is pretty close to the real thing. Give it a try. Hope you like it.

Provided by Chef Jackson

Categories     Japanese

Time 47m

Yield 6 serving(s)

Number Of Ingredients 14

2 lbs baby octopus (cleaned)
1 cup teriyaki marinade (I use Mr.Yoshidas)
2 tablespoons black bean paste
1/4 cup soy sauce
2 tablespoons mirin
2/3 cup brown sugar (packed)
1 garlic clove (minced)
1 teaspoon ginger (grated)
1 tablespoon rice wine vinegar
2 tablespoons toasted sesame seeds
1/2 cup sesame oil (black)
2 green onions (Chopped)
1 tablespoon chili-garlic sauce
15 drops red food coloring (optional)

Steps:

  • Combine all of the ingredients.
  • Marinate for 4 to 6 hours in the refrigerator.
  • Strain out the octopus. Reserving the marinade.
  • In a wok or large sauce pan bring the reserved marinade to a boil.
  • Turn the heat to low and allow the sauce to cool slightly.
  • Add the octopus and cook slowly for 2 to 4 minutes.
  • The octopus are done when they firm up and the tentacles curl.(Be careful not to over cook or they will get tough and rubbery.).
  • Remove the octopus from the sauce. Discard the sauce.
  • Place octopus in a bowl with a tight fitting lid. Refrigerate. They are best served cold in my opinion.
  • Enjoy!

Nutrition Facts : Calories 456.9, Fat 22.1, SaturatedFat 3.2, Cholesterol 72.6, Sodium 2899.9, Carbohydrate 37.7, Fiber 1, Sugar 30.2, Protein 27.6

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