My Secret Recipe for Spicy Tako (Octopus) - Korean, Japanes and Italian Style

No one in the world cooks Octopus like this

INGREDIENTS

Octopus - 1 package (10 to 16 0z)

Balsamic Vinegar - 4 tablespoons

Cucumber - 1

Sesame Leaves - 2

Sugar - 1/2 tablespoon

Sesame Oil - 2 tablespoons

Soy Sauce - 4 tablespoons

Garlic - 1

Red Pepper - 2 tablespoons

Red Pepper Paste - 2 tablespoons

DIRECTIONS

1. Slice cucumber a quarter inch thick and set aside

2. Julienne sesame leaves and set aside

3. Chop garlic and set aside

4. Cut boiled octopus into 1 to 1 1/2 inch squares - make sure it is not too small

* If you get the octopus from Japanese supermarket, it’s already boiled and ready to eat. If not boiled yet, look at this article: http://italianfood.about.com/od/freshfishthebasics/r/blr1070.htm

5. Mix balsamic venegar, sugar, soy sauce, red pepper and red pepper paste in a bowl

6. Add the chopped garlic to it

7. Mix everything together

8. Add sesame oil before you serve