Nothing better on a cold Thanksgiving afternoon...

Cooking is fun and I have not been able to do much of it during my time in Japan. This is a result of living in a hotel room with only a hot plate rather than anything else, though in the last few days I did get to cooks something. That something takes about eight hours, just like a good turkey, tofu turkey, ham, or what others told me was a great Kahula Pig so this upcoming Thanksgiving I’m going to cook… and octopus.

It is quite simple really, the octopus needs to be turned inside-out, basically forcing the organs out through the mouth. Then all the organs are removed (with the beak) and it folded back. I washed the thing a couple of times. Then the great thing was tenderizing it, I do it the Japanese way. I guess in Europe they beat the thing, but I don’t have anything to beat it with. I rolled it in salt and daikon radish then boiled it for about 5 minutes. Afterwards I hung it up for a good 8 hours and it was ready to eat.

So this thanks giving I plan to give thanks to the bounty of the sea with some octopus, wasabi, and pickled ginger.

I’m only half kidding, I love octopus but think I’ll have some problems getting others to try it. As for mine, it was awesome though I have an easy time finding fresh octo here, but in Las Vegas who knows...