Ingredients
- ~ Sannakji ~ shopping list
- Octopus...alive shopping list
- ~ Sauce No. 1 ~ shopping list
- Eel Bones shopping list
- soy sauce shopping list
- rice wine shopping list
- sugar shopping list
- ~ Sauce No. 2 ~ shopping list
- soy sauce shopping list
- rice wine shopping list
- sugar shopping list
- Manila clams...or just plain ole' white clams will do,simmered to make broth shopping list
- ~ Sauce No. 3 ~ shopping list
- Yuzu,sudachi,Kabosu...or combination of lemon and grapefruit will do if you must...but peel before sqeezing shopping list
- soy sauce shopping list
- rice vinegar shopping list
- Kombu shopping list
How to make it
- ~ For Sauce No. 1 ~
- Grill the Eel bones until brown.
- Place in the 1/4 cup rice wine and simmer,add 1/3 cup soy sauce,and 3 Tablespoons sugar.
- Reduce the mixture until it becomes syrup.
- Discard the bones.
- ~ For Sauce No. 2 ~
- To 1/3 Cup soy, 1/3 Cup Clam broth,add 2 Tablespoons Sugar,1/4 Cup Rice Wine.
- Reduce mixture to about a third,until syrup.
- ~ For Sauce No. 3 ~
- Place Kombu in a pot with 3/4 Cup of water,simmer.
- When the water starts to simmer,remove the kelp after about 30 seconds,add 3 teaspoons Mirin,keep simmering until reduced to half,cool.
- Add the Squeezed citrus,filter out pulp.
- Simmer, 1 cup of soy,1/3 cup citrus juice,3 teaspoon Kombu broth,1 teaspoon Rice Vinegar,mix well,let all this just hang out in the refrigerator for a few hours.
- Slice the live Octopus,place in plate...still squirming...serve at once with the three sauces,Pickled Ginger and Soju.
- ~and~
- Chew...Chew...Chew...Cuz' you don't want these little suckers...Sannakji... to stick to the roof of your mouth or the back of your throat...Chock...Cough...
- ~ When asked to dine,and your having Sannakji...you may want to wear a blindfold...but I would suggest not...for you want to know exactly what is on that plate,before taking a bite ~
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