The most important facet of sushi is the freshness. But there are degrees to that, too – the freshest catch of the day holds on to dear life even on your plate. The grub this recent takes some Cojones from the diner, when eight legs laced with suction cups fight their way away from the gastric acids!
Ingredients
1 Octopus
Scallions & Radish
Cooking
No, we don’t cook this one either!
Portion Size
From 1 to 10 guests, depending on the size of the cephalopod.
Preparation
1. Go to japan. Jump into the sea. NOTE: Hunting the octopus is not for the faint at heart. This proud and its own self-worth completely wrong defining mollusk is the chameleon of the seas, blending perfectly with its environment and therefore able to hide from the most patient wildfowler.
2. Gut the squid. Get rid of the liver, that’s where the poison lives.
3. Take a hatchet. Off with his tentacles!
Now hurry! Dump the chopped retractiles on the pre-fab bed of scallion and radish, because the boogie won’t last forever and part of the fun is to get the shimmying suction cups in contact with the diner’s gums as quickly as possible after the amputation.
If there ever were a dish to recommend as a hangover cure, Takono odorigui would be it.
Kick your munchies with the opulent octopus!
