Got this and wanted to know how the hell I would put this into Takoyaki that I was gonna make later, because I usually get fresh cut stuff, and this would be the 1st time I use frozen octopus
by Plushman7
11 Comments
acaiblueberry
Defrost and cut???
SincerelySpicy
This is raw octopus. In takoyaki you need the octopus boiled ahead of time.
I think Tong Tong Bay whole nakji still has its guts inside so, defrost it, invert the mantle and remove the innards, then boil the whole thing for about 10-20 minutes, then chop.
Just an FYI, this species of octopus is called tenagadako in Japanese, and usually not considered the best octopus for takoyaki. I do use it all the time though because it’s convenient, but the distal half of the arms shrink a lot and can feel insubstantial in takoyaki. For the pieces that I put the leg tips in, I usually also stick in a piece of the mantle to supplement the texture a bit.
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ooOJuicyOoo
Boil. Cut. Usually with a knife, but if you wanna use scissors that’s cool too.
You want the octopus fully cooked before it goes into the takoyaki FYI. What you have there is raw, so just boil it.
You can boil it frozen or thawed.
tobydiah
Wash, cut beak off and remove insides, scrub with flour or coarse salt, wash (shouldn’t feel slimy), boil for 30 seconds, chop, optionally put in container with milk or buttermilk for a few hours in the fridge, rinse, thoroughly strain water and pat dry. Use in the dish.
sweater2
I prepare mine by thawing, removing the beak, and then beating it in a bowl with salt to tenderize it. I then boil it in hojicha, which adds additional flavor, until cooked completely. The boil takes about an hour with the size of octopus available at my local grocery, but yours may require a different cook time. I’d look it up based on the weight. After cooking, you can cube up the tentacles and make takoyaki.
gkmnky
Octopus should be never boiled – it will destroy the texture – should be steamed and natural cooled down without ice water etc … and than chop it in small pieces which you put in your takoyaki
Kind of easy. Lots of people destroy it by overcooking it in water – will taste like car wheels 😅
Ancient-Chinglish
personally, I would sous vide at 171F for 5 hours to make it really nice and tender.
LocksmithOdd3381
Italian here. I would low boil it for a hour or two with water and cup of white wine. Makes it nice and tender. I also put more octopus in that a normal Japanese puts in takoyaki. I want a substantial amount in each one.
11 Comments
Defrost and cut???
This is raw octopus. In takoyaki you need the octopus boiled ahead of time.
I think Tong Tong Bay whole nakji still has its guts inside so, defrost it, invert the mantle and remove the innards, then boil the whole thing for about 10-20 minutes, then chop.
Just an FYI, this species of octopus is called tenagadako in Japanese, and usually not considered the best octopus for takoyaki. I do use it all the time though because it’s convenient, but the distal half of the arms shrink a lot and can feel insubstantial in takoyaki. For the pieces that I put the leg tips in, I usually also stick in a piece of the mantle to supplement the texture a bit.
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Boil. Cut. Usually with a knife, but if you wanna use scissors that’s cool too.
You want the octopus fully cooked before it goes into the takoyaki FYI. What you have there is raw, so just boil it.
You can boil it frozen or thawed.
Wash, cut beak off and remove insides, scrub with flour or coarse salt, wash (shouldn’t feel slimy), boil for 30 seconds, chop, optionally put in container with milk or buttermilk for a few hours in the fridge, rinse, thoroughly strain water and pat dry. Use in the dish.
I prepare mine by thawing, removing the beak, and then beating it in a bowl with salt to tenderize it. I then boil it in hojicha, which adds additional flavor, until cooked completely. The boil takes about an hour with the size of octopus available at my local grocery, but yours may require a different cook time. I’d look it up based on the weight. After cooking, you can cube up the tentacles and make takoyaki.
Octopus should be never boiled – it will destroy the texture – should be steamed and natural cooled down without ice water etc … and than chop it in small pieces which you put in your takoyaki
Kind of easy. Lots of people destroy it by overcooking it in water – will taste like car wheels 😅
personally, I would sous vide at 171F for 5 hours to make it really nice and tender.
Italian here. I would low boil it for a hour or two with water and cup of white wine. Makes it nice and tender. I also put more octopus in that a normal Japanese puts in takoyaki. I want a substantial amount in each one.
I thought this was a bag of bike chains at first
With a knife