Description:

Twice marinated cucumbers served with brewed octopus.

Source:

Jorge G Attolini

Serves/Makes:5 portions

Ingredients

• 2 lbs (.9 kg) octopus
• 2 cucumbers
• 2 cups (475 ml) of tequila
• 1 cup (225 ml) of soy sauce
• 1 cup (225 ml) of orange juice
• 1 cup (225 ml) of dashi (fish soup stock can be found as instant mix at Asian markets; called Dashi-no-moto)
• 1-1/2 tbsp (20 ml) sugar
• 1/2 cup (125 ml) rice vinegar
• 1 package of dry fish (bonito) flakes
• 2 tbsp (30 ml) of soy sauce
• 2 tbsp (30 ml) of pan frying sesame seeds

Preparation

• Roll the cucumbers over salt and wash them with water.
• Cut one end, dig out the seeds and fill with tequila. Refrigerate overnight.
• Clean the octopus with salt in a pot, rubbing it until the octopus is clean and the water that leaves is black (3 min).
• Boil octopus in water with 2 tbsp (30 ml) salt for 20 minutes. Let cool.
• Mix alldashi in 1 cup (225 ml) of hot drinkable water
• and peel the cucumbers, discarding the tequila, cut the octopuss
• in little pieces and mix all together.

Comments

This is a Mexican/Chinese hors d'ouvre style that I think you will enjoy very much.