Fresh Giant Pacific Octopus Arm, sashimi-gradethawed before use800 g
Coarse Sea Saltapproximately 2% of octopus weight; natural coarse salt with minerals recommended16 g
Steps
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1
Rub the thawed octopus with coarse salt under running water for about 7 minutes to remove the gooey film and dirt.
2
Scrub the insides and between the suckers thoroughly with a kitchen brush.
3
Rinse the octopus in a bowl with running water, repeating for about 7 minutes total to thoroughly remove all salt and gooey residue.
4
Boil a generous amount of water in a large pot and submerge the octopus for about 5 minutes.
5
Once water returns to a boil, cook for about 3 more minutes until the inside is half-cooked; avoid overcooking or the meat becomes tough.
6
Immediately submerge the octopus in ice water to cool quickly and prevent further toughening.
7
Once cooled, pierce the thick part of the arm with an S-shaped hook and hang it to allow the half-cooked interior to stretch and straighten under its own weight.
8
Cut the arm in half, remove the protruding webbing along both sides, and slice as thinly as possible to enjoy the chewy texture.
9
Dip the slices in wasabi soy sauce and enjoy as sashimi, or serve as carpaccio.
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