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Tequila-Sunomono with Cucumbers & Octopus
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Twice marinated cucumbers served with brewed octopus.

Jorge G Attolini

Serves/Makes:5 portions

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

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