As with any food that sees a sudden exposure to a new audience, it makes sense this would lead to people wondering how to cook it. In the case of canned octopus, folks are furrowing their brows ...

"I think it's important to cook octopus as a braise before grilling," Ratino says, "this will tenderize the meat." Tenderize is the operative word here, as "chewiness" is the chief complaint about ...

Add octopus and enough water to cover it in pot and place on heat. When pot comes to a boil, turn to low heat and cook for about 3 hours until the meat that hardened at one point becomes tender again.

Octopus can be tough if not tenderised before cooking. The traditional way to tenderise the meat is to hurl it against rocks; an easier method is to simmer it for an hour. After pre-cooking ...

Using tongs, carefully add the octopus and red-pepper flakes (make sure ... Transfer to a baking pan, cover with aluminum foil, and cook in the oven until a fork can easily cut through the ...

A bento from Akashi, Hyogo Prefecture features a local octopus specialty. The container of this unique bento is also interesting as they're shaped the same as the pots used in traditional octopus ...

Add the octopus and paste to the onions and cook for a minute. Add the mushrooms, cook for another minute and then add the spring onions, chillies and sesame oil. Sprinkle sesame seeds into and ...

Slice the octopus tentacles by moving the tip of a knife ... Season with salt and cover with aluminum foil and steam cook for 3 min on each side. 4. For the sauce, combine the dashi broth, rice ...

He joined Alice in the kitchen, where he shared that although he likes octopus, he doesn't have the confidence to cook it. Alice shows him how to get it just right.