When you’re done, you can serve it with Dashi (see below) or just eat it raw as is.Deep-fried Octopus is an octopus version of Karaage. Rinse under cold water for 1 minute, or until the tentacles are no longer slimy. Pull off the head, and pull off the foot. Slice the meat away from the hard outer shell. Remove the head and pull out the innards. Cut away all of the meat around the tube. To remove the foot, carefully cut through the tube connecting the foot to the body with a kitchen knife, or a sharp serrated knife. In Turkey, it is often eaten fried and served with a sauce. In Cyprus, it is traditionally served on the Easter week with Lemon and Egg Sauce. In Greece and Cyprus, it is eaten raw with lemon, but in Turkey it is usually cooked and is usually served with ground meat and rice. To Remove the Stomachīy far the most popular seafood in the Mediterranean region is Octopus. To remove the claws, slide a clean knife between the thin membrane that attaches the tentacles to the head, and peel it off. Remove the innards of the head, and discard. Use a clean sharp knife to cut off the skin and the head, then pull off the tentacles and set aside. Read more How To Cook Top Round Steak On Stove? To Remove the Claw If you want to serve the octopus right away, you can simply serve it in the pan you cooked it in. You can use a pair of tongs to move the tentacles around and keep them nice and juicy. This will allow the tentacles to cool down and the juices to release from them. Move the pot to a cool stove top or put it in the refrigerator.
Then, turn the heat to low and cover the pot. You can use the pan to baste the tentacles for about 5 to 8 minutes. Once the tentacles are soft and tender, you can move them to the side of the pan and add your garlic, white pepper, and corn starch to the pot. Add your octopus tentacles, soy sauce, and ginger. Take one large lobster pot or heavy sauce pan. Just marinate the tentacles with soy sauce and ginger and then cook it in a hot pan.
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