Spring Delicacy: Chewy and Savory Baby Octopus Shabu-Shabu
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Introducing a chewy and savory baby octopus shabu-shabu recipe, perfect for enjoying the fresh taste of spring. Spring baby octopus, known for its plump, roe-filled bodies (often called ‘rice grains’), offers an exquisite flavor. This recipe features a savory miso-based broth enhanced with fresh vegetables to highlight the natural taste of the baby octopus. Adding seasonal vegetables like spinach or shepherd’s purse further enriches the dish. After savoring the chewy octopus and fragrant vegetables, use the remaining broth to create a hearty fried rice or porridge for a fulfilling meal. Detailed steps and tips are included to make it easy for beginners to follow.
Main Ingredients- 10 live Korean baby octopuses
- 1 bunch spinach
- 4 leaves napa cabbage
- 1 pack enoki mushrooms
Cooking Instructions
Step 1
Prepare the vegetables that will add freshness to your baby octopus shabu-shabu. We’ve chosen napa cabbage, enoki mushrooms, and spinach for a refreshing broth. If you prefer, you can substitute napa cabbage with daikon radish for a similar clear, refreshing taste.
Step 2
Thoroughly clean the live baby octopuses using coarse salt or flour to remove any sticky mucus and impurities. It’s crucial to scrub the suckers clean of debris. You can remove the ink sac and internal organs from the head, depending on your preference. However, if you enjoy the rich flavor of the ink, you can leave them in when cooking live octopuses, as the ink will naturally spread into the broth. Always keep the head intact. Ensure your baby octopuses are cleaned properly.
Step 3
Add the napa cabbage to the prepared pollack broth to begin building the savory base for the shabu-shabu.
Step 4
Prepare your fried rice or porridge in advance to enjoy with the leftover broth after you’ve finished the baby octopus. Using frozen mixed vegetables for fried rice makes preparing a delicious porridge quick and easy.
Step 5
When cooking the porridge, add the cooked rice and one egg. Finish with a drizzle of sesame oil and a sprinkle of toasted sesame seeds for a nutty aroma.
Step 6
We’ve prepared noodles as well, but we’ll finish with porridge since it’s already made. Having the noodles and porridge ready after the shabu-shabu makes for a convenient next course. I wonder if we’ll be able to finish it all!
Step 7
Once the napa cabbage is in the pollack broth and boiling, dissolve the miso paste (1.5 Tbsp) to create a rich, savory flavor. Dissolving the miso first allows the broth to develop a deeper taste.
Step 8
When the broth comes to a rolling boil, add the spinach and enoki mushrooms. Cook them just until the vegetables wilt slightly.
Step 9
Now it’s time to add the prepared baby octopuses whole for the shabu-shabu. To ensure the most tender and chewy texture, avoid overcooking; just blanch them for about 10 seconds before removing them. This is the secret to perfectly cooked baby octopus.
Step 10
Enjoy the plump, perfectly cooked baby octopus by dipping it into your chosen sauce for an incredible culinary experience. Along with the chewy octopus, don’t forget to enjoy the tender spinach, crisp napa cabbage, and slippery enoki mushrooms. For the dipping sauce, you can mix soy sauce with a little pollack broth and wasabi, or opt for a sweet and tangy gochujang-based sauce according to your preference.
Step 11
While we prepared noodles, it seems more fitting to finish with porridge after such a hearty meal. Ladle out some of the broth, then add all the prepared porridge ingredients (rice, mixed vegetables, egg) and simmer over medium heat until the rice breaks down and softens. Whisk in the egg for a creamy texture. This completes your satisfying baby octopus shabu-shabu and porridge course.
