How to make it

  • Begin to soften your shitake in a dish of warm water.
  • Put your octopuses in the pot on medium heat and let them thaw a little.
  • Once slightly thawed add the olive oil, salt, pepper, paprika, five spice, aji-mirin, and any "green spices" you want.
  • Stir occasionally to keep from sticking.
  • While the octopus is cooking, drain your shitake and cut them into little cubes (I cut a couple of "show pieces" at the stem of each of them) on a paper towel to get rid of some of the excess water.
  • Once the octopus is a little more than half done add your shitake and cooking wine.
  • When the octopus is almost done add the water and bring to a slow boil.
  • Add your udon noodles and wakame.
  • When the noodles are done, take the pot off the heat and add the spices package included.
  • Wait a coulple of minutes and serve.

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