👨‍🍳 作り方

1. 1

   If the octopus is not pre-tenderized, you can tenderize it by boiling it in water for 30-45 minutes, then draining and cutting it. Alternatively, freeze and thaw the octopus to help break down the fibers.

   💡 プロのコツ: Tenderizing the octopus is key to a pleasant texture.
2. 2

   Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened.

3. 3

   Add the minced garlic and grated ginger, and cook until fragrant.

4. 4

   Add the cut octopus pieces to the pot. Stir well to coat with the aromatics.

5. 5

   Pour in the coconut milk and coconut cream. Add the lime juice, chopped chili (if using), salt, and pepper.

   💡 プロのコツ: Ensure the octopus is mostly submerged in the liquid.
6. 6

   Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and cook until the octopus is very tender.

   💡 プロのコツ: Stir occasionally to prevent sticking. The cooking time will depend on the size and tenderness of the octopus.
7. 7

   Uncover the pot and simmer for an additional 10-15 minutes to allow the sauce to thicken slightly.

8. 8

   Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh cilantro before serving.

   💡 プロのコツ: The sauce should be rich and creamy.