Octopus and radish stew

 

[Ingredients for 4 servings]

- 2-3 boiled octopus legs

- 10cm daikon radish

- 2 potatoes

- 1 white leek

- 450-500ml dashi stock

- 3 tablespoons chopped green onion

- Chili pepper, to taste

<Seasonings>

- 4 tablespoons sake

- 3 tablespoons mirin

- 2 tablespoons sugar

- 1/2 teaspoon salt

- 2 tablespoons soy sauce

[Preparation]

- Rinse the boiled octopus legs, pat dry, and cut into large bite-sized pieces.

- Peel the daikon radish, slice into 2cm rounds, and trim the edges.

- Peel the potatoes and cut into bite-sized pieces.

- Cut the white onion diagonally into 1cm-wide pieces.

[Recipe]

1. Put the dashi stock, daikon radish, and potatoes into a pot and heat over high heat. Once boiling, add the boiled octopus legs. Bring to a boil again, then reduce the heat and simmer for 15 minutes.

2. Add the seasoning ingredients and white onion and simmer over medium heat for 15 minutes. If there is not enough liquid left, cover with a drop lid.

3. Place in a serving dish, sprinkle with chopped green onion, and sprinkle with chili pepper.