As I said above, if you take squid, scallops, mussels, or seafood, they no need to pre boil in this recipe, enough to defrost, as needed to peel and slice. I use beloved husband of the octopus. This was originally 11 pounds. this time I got a hood and shoots clipped tentacles. My husband prefers it "the hood" because of its softness. Give the octopus a fully self-melt.

For this dish you need to cook the octopus. In cooking octopus there are subtleties and nuances. No need to pre-clean the octopus. Put octopus in boiling unsalted water. Recommend for softness in the water put a wine cork from the cork tree. Water should be a bit. It is better if the octopus will cook virtually in its own juice. It is convenient to use the slow cooker. Put the octopus into the boiling water should not immediately. Lower one at a time for 7-10 seconds, pull out, bring the water to a boil and again lower, and so 3-5-7 times (an odd number, the point of this is not explained). Continue to cook the octopus with the lid closed on slow fire. Cooking lasts for 30-60 minutes, check the plug, it should be easy to get in the flesh. My octopus was cooked 50 minutes. Baby octopus, boiled 5-10 minutes. Before the end of cooking, you must season with salt and leave to cool octopus in the broth.

The finished, cooled octopus no problem to clean.

Tentacles cut into rings with a thickness of about 3 mm, and the hood stripes (they look like strips of squid).

Garlic cut into thin slices. On a hot pan heated with vegetable oil, put the garlic. Fry until a slight aroma.

Red onion peel and cut into thin strips, put in a pan and fry until soft for a few minutes.

Add rice vinegar, sliced ginger, chili pepper flakes, stir.

Pour sweet soy sauce Kikkoman. Stir.

Give the onions out on a slow heat for 1 minute.

Add the chopped boiled octopus. If you prepare other seafood, then put them in this step, raw (sliced if necessary).

Prepare the octopus, stirring, about two minutes on medium heat. Next, disconnect the fire and leave to infuse for 10 minutes under a lid.

The dish can be served both hot and cold. I remind you that it is a powerful aphrodisiac. It should not be consumed in large quantities. Bon appetit!