1 tablespoon sheets nori seaweed such as from a package of 10 yakinori), pulverized
3 pound octopus legs
1 chile red seeds removed and thinly sliced
8 servings salt
8 servings salt and pepper black freshly ground
5 scallions white green sliced
2 tablespoons sesame oil (1 tablespoon to brush on octopus and 1 tablespoon to mix in)
1 tablespoon soya sauce
Equipment
bowl
pot
Directions
Brush 1 tablespoon of the oil on the octopus (reserving the rest), season with salt and pepper, and add to a pot with enough water to cover. Simmer until the octopus is cooked through, about 20 minutes.
In a medium bowl combine the remaining sesame oil with soy sauce, cucumber, scallions, chile, nori and salt.
Remove octopus to a utility plate to drain and set aside until cool enough to handle.
Remove the octopus head and legs, split in half, then slice and dice small.
