Spring Octopus Shabu-Shabu: A Harmonious Blend of Fresh Octopus and Fragrant Vegetables
Spring Seasonal Octopus Shabu-Shabu Recipe for Rejuvenation: From Fresh Octopus Preparation to Delicious Shabu-Shabu Making
Experience the exquisite, melt-in-your-mouth tenderness and satisfying chewiness of octopus! Spring is the peak season for octopus, making it especially fresh and flavorful. Try this warm shabu-shabu featuring plenty of seasonal octopus and aromatic vegetables to replenish your energy this spring! We’ll also share a super simple dipping sauce recipe.
Main Ingredients- 400g fresh octopus
- 1 bunch of water dropwort (mizuna), approx. 30g
- 1 bunch of king oyster mushrooms, approx. 50g
- 1 Korean green chili pepper
- 1/2 stalk of green onion
- 1/8 piece of radish (approx. 100g)
Broth Ingredients- 1.5L anchovy-kelp stock
- 1 Tbsp Korean soup soy sauce
- 1 Tbsp mirin (rice wine)
- Pinch of salt
- 1.5L anchovy-kelp stock
- 1 Tbsp Korean soup soy sauce
- 1 Tbsp mirin (rice wine)
- Pinch of salt
Cooking Instructions
Step 1
Start with fresh octopus. 🦑 Turn the octopus head inside out and carefully remove the innards and ink sac. Rinse the octopus, then add 2-3 tablespoons of flour and gently knead. This process helps remove impurities and any fishy odor. Rinse thoroughly and drain. Wash the water dropwort and cut it into 5cm lengths. Separate the king oyster mushrooms into strands after removing the woody ends. Slice the Korean green chili pepper and green onion diagonally. Slice the radish into thin, bite-sized pieces.
Step 2
Let’s make a tangy and savory dipping sauce for the shabu-shabu! In a small bowl, combine 1 tablespoon of soy sauce, 1 tablespoon of mirin, 1/2 teaspoon of mustard (or wasabi), and a little lemon juice for freshness. Mix everything well until you have a delicious ponzu-style sauce! Feel free to adjust the amount of wasabi to your preference.
Step 3
Now, let’s prepare the shabu-shabu broth. Pour 1.5 liters of anchovy-kelp stock into a pot. Add the sliced radish and bring it to a boil. Stir in 1 tablespoon of Korean soup soy sauce and 1 tablespoon of mirin. Cook until the radish is slightly tender. Taste and add a tiny pinch of salt if needed. You’ll have a clear and refreshing broth.
Step 4
Add the prepared octopus and vegetables (water dropwort, king oyster mushrooms, green onion) to the simmering broth and cook them briefly. Octopus can become tough if overcooked, so remove it as soon as it changes from pink to opaque white. 🐙 The vegetables only need to be lightly blanched until slightly wilted to enjoy their fresh flavors to the fullest. Dip the cooked ingredients into the prepared sauce and enjoy!
