Simmered Tender Octopus

Simmered Tender Octopus is a key component of Osechi Ryori, the traditional Japanese New Year’s feast that celebrates the beginning of a new year. It represents “many blessings.” The Japanese word for octopus, tako, resembles takou (meaning “many blessings”), making it a symbol of the desire for abundant happiness in the new year.

More from: Double-Aging Soy Sauce Original Dashi

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Ingredients

3-4 Servings

14 oz boiled octopus
[A] 1 packet Kayanoya Original Dashi Stock Powder
[A] 3/4 cup sparkling water
[A] 1/2 cup water
[B] 2 tbsp sugar
[B] 1/2 tbsp mirin
[B] 1 tbsp Kayanoya Double-Aging Soy Sauce

Directions

Cut the octopus into 1-inch chunks.
In a pot, combine [A] and the octopus. Bring to a boil over high heat, then reduce to medium heat and simmer for 2–3 minutes. Lower the heat and simmer for about 20 minutes until the liquid is reduced by half.
Add [B] to the pot and simmer over low heat for about 15 minutes until the liquid is almost gone.