Springtime Baby Octopus Shabu-Shabu with Miso-Spinach Broth
Springtime Baby Octopus Shabu-Shabu with Miso-Spinach Broth
#SeasonalDish #SpringOctopus #BabyOctopusShabuShabu #Spinach #MisoBroth #BoostEnergyWithSpringOctopus
When spring arrives, baby octopus is a must! While autumn is known for its firm male octopus, spring brings plump female octopuses with full roe sacs. Grilled with a delicious marinade, they are truly a delight. Since grilling isn’t always feasible at home, we’ve prepared a simple yet exquisite shabu-shabu. The classic base for baby octopus shabu-shabu involves a savory miso broth infused with fresh spinach. Enjoy the rich, succulent texture of spring octopus in this healthy and invigorating dish.
Ingredients- 15 Baby Octopuses
- 3 Tbsp All-purpose Flour (for cleaning)
- 300g Fresh Spinach
- 1.5 Tbsp Miso Paste
- 1L Dashi Broth (or vegetable broth)
- 1 Tbsp Minced Garlic
- 2 Tbsp Chopped Scallions
- Chili-Vinegar Sauce (for dipping)
Cooking Instructions
Step 1
Place the fresh baby octopuses in a bowl or bag. Add 3 tablespoons of all-purpose flour. If the octopuses are already well-cleaned, using flour instead of coarse salt is effective for removing slime and impurities. Gently rub and wash them thoroughly.
Step 2
After washing, drain the baby octopuses well in a colander. Excess water can dilute the flavor of the shabu-shabu broth.
Step 3
Wash the spinach under running water until clean. Adding plenty of spinach to the baby octopus shabu-shabu and making the broth with miso is key to achieving a delicious harmony of savory and refreshing flavors.
Step 4
In a pot, pour 1 liter of dashi broth and dissolve 1.5 tablespoons of miso paste. Add 1 tablespoon of minced garlic and 2 tablespoons of chopped scallions to create the flavorful base for your shabu-shabu broth.
Step 5
Once the miso broth begins to boil, add the prepared spinach first and let it cook briefly until tender. Once the spinach is softened, the broth is ready for the baby octopus.
Step 6
Now it’s time to enjoy the fresh baby octopus. Add the prepared octopuses to the simmering broth and cook them.
Step 7
Here’s a tempting spread: the perfectly cooked baby octopus and tender spinach in the savory miso broth, accompanied by the essential chili-vinegar dipping sauce.
Step 8
The order of cooking the octopus is important. We recommend cooking the heads later. First, add the bodies and tentacles to cook. Cooking the heads first allows them to open beautifully like flowers, and they become wonderfully creamy and rich when eaten later.
Step 9
Dip the cooked octopus tentacles and body in the chili-vinegar sauce. The chewy, fresh taste of the octopus, complemented by the sauce’s sweet and sour notes, makes it the ultimate spring delicacy. The roe-filled heads, once cooked, offer a rich and creamy flavor.
Step 10
No meal is complete without a final carbohydrate! After enjoying the shabu-shabu, add ramen noodles to the flavorful miso broth and cook. While fried rice is also delicious, ramen noodles are a perfect match for this savory broth. Enjoy a satisfying and hearty finish to your meal.
