Still eating octopus

First up is traditional Japanese nitsuke, or octopus slow-stewed in a liquor of sake, mirin and dashi.  Big chunks of octopus can grow decidedly horny, and so this need a good few hours of simmering.  If you add big chunks of daikon radish, these soak up the delicious stewed juices:

With plenty of octopus left over, even after gifts of octopus to my colleagues at work and entertaining a gaggle of the memsahib’s friends who came to eat takoyaki and takomeshi (see previous post), I thought I would try something new.  Octopus (although probably a slightly different variety) is a local specialty of Liguria, and one way the natives eat it is stewed with tomatoes, olives and garlic: a perfect match!  I soon knocked this together with a minimum of fuss and was very good on pasta, on rice or even by itself:

Last but not least, there was always Captain Yutaka’s special ikura, something I seemed to eat standing in the kitchen whilst drinking Yebisu as my stews were in progress.  Visually they are not particularly spectacular, but they certainly taste good.


One response to “Still eating octopus

  1. Those salmon eggs are intriguing.

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