Springtime Baby Octopus Shabu-Shabu: A Fresh and Flavorful Home Recipe
The Perfect Harmony of Aromatic Crown Daisy and Fresh Baby Octopus Shabu-Shabu
When spring arrives, fresh baby octopus is an absolute must-try! This recipe introduces a delightful shabu-shabu featuring seasonal baby octopus, fragrant crown daisy, a variety of mushrooms, and crisp vegetables. With 1kg of baby octopus and about $10 worth of fresh produce, you can have a satisfying meal for three people. Enjoy a delicious home-cooked meal that rivals dining out with this exquisite baby octopus shabu-shabu!
Main Ingredients- 1kg fresh baby octopus
- 1 pack aromatic crown daisy (minari)
- 1 pack chewy oyster mushrooms (neotari)
- 1 pack tender enoki mushrooms (paengyi)
- 3 shiitake mushrooms (songyi)
- 3 king oyster mushrooms (pyogo)
- 1/2 head of baby napa cabbage (albagi baechu)
- 1 pack bok choy (cheonggyeongchae)
- 1 pot of clear and rich anchovy-kelp broth
Dipping Sauce- 2 Tbsp soy sauce
- 2 Tbsp vinegar
- 2 Tbsp sugar
- A little mustard sauce (to taste)
- 2 Tbsp soy sauce
- 2 Tbsp vinegar
- 2 Tbsp sugar
- A little mustard sauce (to taste)
Cooking Instructions
Step 1
Carefully prepare the fresh, live baby octopus. Place the octopus in a bowl and generously add flour. Gently rub the octopus, paying special attention to the suckers, to remove any impurities and sliminess. This ensures a cleaner taste and texture. Turn the head inside out, remove the innards, and clean them thoroughly.
Step 2
Prepare the fresh vegetables for the shabu-shabu. Rinse the crown daisy thoroughly under running water and cut it into manageable pieces, about 5-6 cm long. Cutting it with both stems and leaves ensures a balanced texture and aroma.
Step 3
Prepare the other ingredients. Trim the ends of the oyster and enoki mushrooms and separate them into individual strands or cut into bite-sized pieces. Clean the shiitake and king oyster mushrooms, remove the tough stems, and slice them thinly or cut them into desired pieces. Cut the baby napa cabbage into large pieces and clean the bok choy, trimming the base. Having all ingredients prepped makes enjoying the shabu-shabu much easier.
Step 4
Pour the deep and clear anchovy-kelp broth into a pot and bring it to a boil. Once boiling, add the baby napa cabbage first and let it simmer slightly to release its sweetness into the broth. Then, add the bok choy and blanch it briefly. Adding vegetables first allows their fresh, savory flavors to infuse the broth, creating a richer taste. (You can also add a little regular soy sauce for extra umami, if desired.)
Step 5
Add the prepared baby octopus to the boiling broth and cook briefly. Once the octopus turns bright red and firm, immediately remove it. Next, add the oyster mushrooms, enoki mushrooms, shiitake mushrooms, and king oyster mushrooms, cooking them as you eat. Blanch the various mushrooms and vegetables in the broth. Dip the tender baby octopus and fresh vegetables into the soy sauce or mustard sauce for a delightful culinary experience. Enjoy the exquisite shabu-shabu, savoring the combination of chewy octopus, fresh vegetables, and aromatic mushrooms, all complemented by the warm, flavorful broth!
