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.