Freshly Caught Octopus Shabu-Shabu Recipe
Enjoy Healthy Shabu-Shabu with Firm and Fresh Octopus
Prepare delicious shabu-shabu with fresh octopus caught by fishing, carefully cleaned. The chewy octopus and crisp vegetables combine to create a rich flavor that fills your mouth. You can enjoy fresh shabu-shabu at home that rivals that of high-end restaurants.
Main Ingredients
- 50 fresh small octopuses
- 1 cup all-purpose flour (for cleaning octopus)
- 1 Tbsp coarse salt (for cleaning octopus)
Abundant Vegetables
- Assorted mushrooms (shiitake, oyster, king oyster, etc.), suitable amount
- 1 bunch fresh chives
- 1/2 head napa cabbage, sweet
- 1 crisp onion
- 2 spicy Cheongyang or red chilies
- 1 bag crisp bean sprouts
- 2 bundles fragrant perilla leaves
- 2 stalks refreshing green onions
Deep and Refreshing Broth
- 20 dried anchovies (for broth)
- 3-4 pieces dried kelp (about 10cm x 10cm)
- 1/2 cup dried shrimp, savory
- 2 Cheongyang peppers, for a spicy kick
- 2 green onion stalks (mainly white parts), for broth
- 1 onion (peel on is fine for color), for broth
- 2 Tbsp tuna extract (fish sauce)
- Assorted mushrooms (shiitake, oyster, king oyster, etc.), suitable amount
- 1 bunch fresh chives
- 1/2 head napa cabbage, sweet
- 1 crisp onion
- 2 spicy Cheongyang or red chilies
- 1 bag crisp bean sprouts
- 2 bundles fragrant perilla leaves
- 2 stalks refreshing green onions
Deep and Refreshing Broth
- 20 dried anchovies (for broth)
- 3-4 pieces dried kelp (about 10cm x 10cm)
- 1/2 cup dried shrimp, savory
- 2 Cheongyang peppers, for a spicy kick
- 2 green onion stalks (mainly white parts), for broth
- 1 onion (peel on is fine for color), for broth
- 2 Tbsp tuna extract (fish sauce)
Cooking Instructions
Step 1
First, prepare the vegetables to accompany the shabu-shabu. Slice the mushrooms into bite-sized pieces and thinly slice the onion. Cut the chives into lengths of 5-7 cm, and cut the napa cabbage into quarters or halves. Slice the chilies diagonally for color, and wash the perilla leaves thoroughly.
Step 2
Now, let’s clean the octopus. Turn the head of the octopus inside out to remove the innards and eyes. You can also gently press the beak-like mouth part with a knife to remove it cleanly. Rinse under running water.
Step 3
To remove the ink and achieve a firm texture, wash the octopus by kneading it with flour and salt. Place the octopus in a bowl, add 1 cup of flour and 1 tablespoon of coarse salt, then gently knead and rub with your hands. This process removes the slippery mucus and impurities from the octopus, making it much cleaner.
Step 4
Rinse the thoroughly cleaned octopus several times under cold running water to completely remove the flour and salt. Drain in a colander and set aside.
Step 5
Let’s make a deep and refreshing broth. Fill a pot with plenty of water and add the dried anchovies, kelp, dried shrimp, Cheongyang peppers, green onions (mainly the white parts), and onion (leaving the peel on can give the broth a better color). Bring to a boil, then remove the kelp. Simmer over medium-low heat for 15-20 minutes to allow the flavors to infuse. Once the broth is ready, strain out the solids like anchovies and dried shrimp. Season with tuna extract. Add the prepared napa cabbage to the broth and bring it to a boil.
Step 6
Once the broth is boiling, arrange the remaining prepared vegetables attractively. Add mushrooms, onions, chives, and perilla leaves evenly. As the vegetables cook, they will add delicious flavor to the broth.
Step 7
Now it’s time to add the octopus and cook it lightly! When the broth is boiling vigorously, add the prepared octopus. Octopus can become tough if overcooked, so it’s best to cook it just until done, like a gentle blanch. The tentacles only need about 20-30 seconds of cooking, while the head part needs a bit longer to be safely consumed. Once the octopus turns red and plump, remove it immediately. Carefully lift it out, being careful not to burst the ink sac, and enjoy the tentacles first for the best chewy texture.
Step 8
Finally, add the bean sprouts. Bean sprouts wilt quickly, so add them just before eating and cook them briefly. Enjoy them together with the octopus and vegetables for a crisp texture. You can serve with your favorite dipping sauce, such as ponzu or soy sauce, to enhance the flavor!
