Spicy Webfoot Octopus and Prawn Stew

Directions

• 1.

  Cut open one side of the octopus head with scissors, turn inside out and remove the entrails. Remove the eyes on the parts that link the head and legs. Place the octopus in a bowl with some flour and knead to wash, then rinse under running water and wipe dry. Defrost, wash and pat dry the prawns.

  

• 2.

  Finely slice the onion, remove leaves from the Japanese parsley and cut the stalks into 5 cm lengths. Finely slice the green and red chili and the green onion on the diagonal.

  

• 3.

  Cut the zucchini and carrot into 1.5 × 5 cm pieces. Cut off the bottom of the mushroom stems, and then tear the mushrooms into small pieces. Wash the garland chrysanthemum under running water and pat dry.

  

• 4.

  Arrange all the ingredients from 1, 2 and 3 above (except the Japanese parsley, green onions, green chili, red chili, and garland chrysanthemum) in a pan and place the sauce in the middle.

  

• 5.

  Add approximately 600 ml of dashi broth to the pan and bring to the boil on a medium heat. Once it comes to the boil, stir the sauce to mix it well with the broth and continue boiling on a strong heat.

  

• 6.

  Once the octopuses and prawns are cooked, add the Japanese parsley, green onions, green chili, red chili and garland chrysanthemum. Be careful not to overcook to prevent the octopuses and prawns from toughening.