2 lbs baby octopus

(cleaned)

1 cup teriyaki marinade (I use Mr.Yoshidas)

2 tablespoons black bean paste
1/4 cup soy sauce
2 tablespoons mirin
2/3 cup brown sugar (packed)
1 garlic clove (minced)
1 teaspoon ginger (grated)
1 tablespoon rice wine vinegar
2 tablespoons toasted sesame seeds
1/2 cup sesame oil

(black)

2 green onions (Chopped)

1 tablespoon chili-garlic sauce
15 drops red food coloring

(optional)

Directions:

1Combine all of the ingredients.

2Marinate for 4 to 6 hours in the refrigerator.
3Strain out the octopus. Reserving the marinade.
4In a wok or large sauce pan bring the reserved marinade to a boil.
5Turn the heat to low and allow the sauce to cool slightly.
6Add the octopus and cook slowly for 2 to 4 minutes.
7The octopus are done when they firm up and the tentacles curl.(Be careful not to over cook or
they will get tough and rubbery.).

8Remove the octopus from the sauce. Discard the sauce.

9Place octopus in a bowl with a tight fitting lid. Refrigerate. They are best served cold in my
opinion.
10Enjoy!

1 Boil the baby octopus and cool it down. Be careful, if you biol it long time, it becomes harder.

2 make the paste source

A Japanese Miso (soybean paste) 3tbs
A soup stock powder 1/2 tbs
A Water 2tbs
B vinegar 3tbs
B sugar 1tbs
Mix A and heat it up, not to boil it up, and add B.

3 Put the paste source on the boiled baby octopus, it is finished.