The octopus came pre-cooked. If yours comes fresh:
* clean with course salt and cold water until slime is removed * Boil in salted water (water should be as salty as the ocean) ~3.5% salinity * depending on how you like the consistency, should be cooked 3-4 min and then cooled immediately * sorry for the tt watermark
I just wish octopus was easily available like that. Octopus tentacles that I can normally find are much thinner and don’t really work for nigiri.
Why does two pieces of tako nigiri cost $74? It’s usually among the cheapest options at sushi joints, at least for us in Canada.
I have no idea where I heard this or why I think this, but I was under the impression that Tako was thoroughly massaged against something like a washboard at the best places to make it tender and flavorful.
Anyone here have knowledge of this or am I delusional?
Okay does anyone have any tips on cutting consistent slices? I’ve been cooking for years and I still can’t get multiple consistent pieces.
$1.41 a piece
Uses $40 wasabi root…
I thought western people don’t really like octopus since they are intelligent and such.
The fresh wasabi rhizome was the best part for me. For $80 to $95 for half-pound, I order from US farms and delivered to the house in 2-days. Must eat within 30-days for best results.
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The octopus came pre-cooked. If yours comes fresh:
* clean with course salt and cold water until slime is removed
* Boil in salted water (water should be as salty as the ocean) ~3.5% salinity
* depending on how you like the consistency, should be cooked 3-4 min and then cooled immediately
* sorry for the tt watermark
I just wish octopus was easily available like that. Octopus tentacles that I can normally find are much thinner and don’t really work for nigiri.
Why does two pieces of tako nigiri cost $74? It’s usually among the cheapest options at sushi joints, at least for us in Canada.
I have no idea where I heard this or why I think this, but I was under the impression that Tako was thoroughly massaged against something like a washboard at the best places to make it tender and flavorful.
Anyone here have knowledge of this or am I delusional?
Okay does anyone have any tips on cutting consistent slices? I’ve been cooking for years and I still can’t get multiple consistent pieces.
$1.41 a piece
Uses $40 wasabi root…
I thought western people don’t really like octopus since they are intelligent and such.
The fresh wasabi rhizome was the best part for me. For $80 to $95 for half-pound, I order from US farms and delivered to the house in 2-days. Must eat within 30-days for best results.
So you assume I have a home.