Recipes > Octopus > Octopus Appetizers (Hot & Cold)

Japanese Octopus
Appetizers (Hot & Cold)

Octopus Dynamite & Octopus Sunomono Salad

Yield: About 4 portions each hot/cold
Prep Time: 30 minutes
Cook Time: 5 minutes


1 pack thawed PanaPesca Whole Cleaned Octopus
Thaw in refrigerator overnight or in tap water for about an hour before cooking

Hot – Dynamite Octopus
1/2 pack whole cleaned octopus
1/4 cup mayonnaise
1 tbsp chili sauce (like Sriracha or Sambal)
4” piece of shredded daikon radish root
White & black sesame seed

Cold Octopus Sunomono Salad
1/2 pack whole cleaned octopus
2 scallions sliced
1/2 English cucumber halved and sliced thin
1 cup water
3 tbsp rice vinegar
1/2 tsp salt
1 1/2 tsp Wakame seaweed soaked in 1/2 cup water then chopped (optional ingredient)
2 tsp soy sauce
1 tsp lemon juice
1/2 tsp sesame oil
2 tsp rice vinegar
1/4 tsp black sesame seed


Prepare raw octopus by placing in a pan of cold water on the stove over a medium-high heat setting and slowly heat up to just under a simmer, just before it begins to simmer remove from the water and place into ice water to stop the cooking.

Make spicy mayonnaise by mixing the mayo and chili together.
Thin slice the octopus tentacles and body.
Mix together the octopus, daikon and spicy mayo.
Add into small baking dish or dishes and bake at 425°F for 5-10 minutes.
Garnish with black sesame seed on top.

Mix the water, 3 tbsp rice vinegar and salt; add the cucumbers and allow to marinate for 15 minutes.
Cut the blanched octopus into 1/2 inch pieces, mix with the soy, lemon juice, sesame oil, 2 tsp rice vinegar and black sesame seed.
After the cucumber has marinated remove the excess marinade and add to the octopus and sauce, then mix together with the Wakame.
Serve as a salad or appetizer.

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