Ingredients( 4 servings )
- 8 webfoot octopuses
- 40 small frozen prawns
- Mushrooms (king oyster, maitake, enokitake, etc.)…100g
- Onion…60g
- Japanese parsley…30g
- Garland chrysanthemum…30g
- Finely chopped garlic… 1 clove
- 1/3 carrot (60g)
- Zucchini…60g
※If preferred, add white Japanese radish (40g), and bean sprouts (100g). - 1 green chili (5cm)
- 1 red chili (5cm)
※Adjust amount of chili to taste. Use fresh ones. - Green onion…20cm
Sauce
Mix together:
- Oil …1/2 tbsp
- Chili powder…1 tbsp
(FYI: local people put in five times this much!) - Gochujang Korean red chili paste…2 tbsp
- Soy sauce…2 tbsp
- Sugar…1 tbsp
- Finely chopped garlic…2 cloves
Clear dashi broth
- Dried sardines…7-8pcs
- Dried konbu seaweed …1 sheet
- Water…approximately 700ml
- Pepper
Directions
1.
Cut open one side of the octopus head with scissors, turn inside out and remove the entrails. Remove the eyes on the parts that link the head and legs. Place the octopus in a bowl with some flour and knead to wash, then rinse under running water and wipe dry. Defrost, wash and pat dry the prawns.
2.
Finely slice the onion, remove leaves from the Japanese parsley and cut the stalks into 5cm lengths. Finely slice the green and red chili and the green onion on the diagonal.
3.
Cut the zucchini and carrot into 1.5 × 5cm pieces. Cut off the bottom of the mushroom stems, and then tear the mushrooms into small pieces. Wash the garland chrysanthemum under running water and pat dry.
4.
Arrange all the ingredients from 1, 2 and 3 above (except the Japanese parsley, green onions, green chili, red chili, and garland chrysanthemum) in a pan and place the sauce in the middle.
5.
Add approximately 600ml of dashi broth to the pan and bring to the boil on a medium heat. Once it comes to the boil, stir the sauce to mix it well with the broth and continue boiling on a strong heat.
6.
Once the octopuses and prawns are cooked, add the Japanese parsley, green onions, green chili, red chili and garland chrysanthemum. Be careful not to overcook to prevent the octopuses and prawns from toughening.
