12 servings... prep time: 20 minutes... Cook time: 20 minutes
4 quart sauce pot
2 lb octopus (assumed organs, eyes, and beak removed)
1 bottle cheap cabernet sauvignon
1/2 cup miso paste
1/2 cup white sugar
1/4 cup white vinegar
2 stalks green onion
Finely slice green onions.
In a small bowl, mix miso paste, white sugar, and white vinegar. Add sliced green onions and thoroughly.
In sink, rub octopus with rock salt to remove slime coating. Rinse octopus with cold water. Re-rub and rinse as necessary.
Place octopus in sauce pot, head up.
Pour whole bottle of wine into sauce pot. Wine should cover octopus.
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.
Create an ice bath in bowl (water + add ice cubes) that will fit the octopus.
Remove octopus from sauce pot and place in ice bath to stop cooking.
Slice octopus into ~1/2” pieces “across the grain”… perpendicular to legs… body slices do not matter.