If you are looking for a first course that combines the flavors of the sea with the freshness of vegetables, pasta with ...

There’s something about grilled octopus that feels instantly transportive—like you’re sitting seaside in a little taverna ...

Add the octopus and paste to the onions and cook for a minute. Add the mushrooms, cook for another minute and then add the spring onions, chillies and sesame oil. Sprinkle sesame seeds into and ...

Octopus can be tough if not tenderised before cooking. The traditional way to tenderise the meat is to hurl it against rocks; an easier method is to simmer it for an hour. After pre-cooking ...

Small baby octopus - about 5cm long - aren't easy to find fresh. You'll probably have to buy frozen ones. Don't try substituting large octopus for this dish - it's too tough. If you can't find ...

3. Cook the rice, the abura-age and octopus in a mixture of dashi, mirin and soy sauce. 4. When the rice has cooked, add the green peas. Serve in a bowl and garnish with kinome on top. We have ...

Slice the octopus tentacles by moving the tip of a knife ... Season with salt and cover with aluminum foil and steam cook for 3 min on each side. 4. For the sauce, combine the dashi broth, rice ...

Remove and cool. Slice body of squid in rounds, cut legs in half. 2. Cook octopus until soft, then cool and cut into pieces. Place mussels and clams in two separate pots, add half of the water and ...