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Tako with Miso Sauce

12 servings... prep time: 20 minutes... Cook time: 20 minutes


  • 4 quart sauce pot


  • 2 lb octopus (assumed organs, eyes, and beak removed)

  • Rock salt

  • 1 bottle cheap cabernet sauvignon

  • 1/2 cup miso paste

  • 1/2 cup white sugar

  • 1/4 cup white vinegar

  • 2 stalks green onion


  1. Finely slice green onions.

  2. In a small bowl, mix miso paste, white sugar, and white vinegar. Add sliced green onions and thoroughly.

  3. In sink, rub octopus with rock salt to remove slime coating. Rinse octopus with cold water. Re-rub and rinse as necessary.

  4. Place octopus in sauce pot, head up.

  5. Pour whole bottle of wine into sauce pot. Wine should cover octopus.

  6. Heat sauce pot on medium heat - bring wine to boil and cook for 10-15 minutes or until tender. All octopus legs will curl when cooked. Legs and body should be firm, not squishy.

  7. Create an ice bath in bowl (water + add ice cubes) that will fit the octopus.

  8. Remove octopus from sauce pot and place in ice bath to stop cooking.

  9. Slice octopus into ~1/2” pieces “across the grain”… perpendicular to legs… body slices do not matter.

  10. Serve!



Baked Furikake Salmon

8 servings... prep time: 10 minutes... Cook time: 25 minutes


  • 9 x 13 non-stick baking pan


  • 2 lb salmon fillet (skinless, boneless)

  • Salt

  • Pepper

  • ~ 1 cup mayonnaise

  • ~ 1/3 cup nori furikake


  1. Preheat oven to 375 degrees.

  2. Place salmon on baking pan.

  3. Slather mayonnaise evenly over top and sides of salmon.

  4. Season to taste with salt and pepper.

  5. Sprinkle furikake evenly over top of salmon.

  6. Bake for about 25 minutes or until sides of mayonnaise on sides of salmon have browned.



Honey Walnut Shrimp


  • 1 lb large shrimp, peeled and de-veined, pat down dry

  • 1 large egg

  • 1/2 cup corn starch (I’ve found mochiko flour is similar)

  • 1 1/2 tablespoons honey

  • 1/3 cup mayonnaise

  • 1/2 cup water

  • 1/2 cup white sugar

  • 1/2 cup walnuts, dried and shelled

  • Canola oil


  • 1 qt sauce pan

  • 10” frying pan

  • 2 medium mixing bowls

  • 1 large mixing bowl


  1. In a small saucepan, mix water and white sugar. Bring to boil on medium heat, stirring occasionally. When water boils, add walnuts - ensure all walnuts are covered by the water/sugar. Cook for 2-3 minutes, drain water from sauce pan and place walnuts onto a small plate to dry.

  2. Add oil to medium-size frying pan. Oil should evenly coat bottom of frying pan. Turn on stove to medium-high heat.

  3. Pour corn starch into a medium-size mixing bowl.

  4. Crack large egg into a separate medium-size mixing bowl. Scramble with fork or chopstick. Mix shrimp with egg wash.

  5. Take shrimp and coat with corn starch. By now, frying pan oil should be hot. Place coated shrimp in a single layer on pan. Cook until shrimp appears pink on inside of batter… approximately 1-2 minutes per side.

  6. Cook all shrimp and place in bowl with a paper towel inside to help drain excess oil.

  7. Add mayonnaise honey to separate mixing large-size mixing bowl. Whisk together until evenly distributed.

  8. Add shrimp to honey-mayonnaise mixture. Mix until evenly distributed. Then add walnuts and mix again.

  9. Serve in separate bowl for aesthetics.