Braised Octopus

Braised Octopus

Differences between regular pot and kakugama that Chef André Chiang perceives

ANAORI kakugama has great heat penetration when it comes to braised-dish; almost like a pressure cooker which soften the flesh yet maintain moisture.

Another discovery is that the kakugama keeps the steam circulating inside the box and prevents stock over reduced from long hour braising!

 Ingredients for 4-6 servings

<Cook octopus>

  • Octopus 1pc
  • Salt 50g
  • Thyme 3g 
  • Garlic 25g
  • White pepper corn 5g
  • Fresh bay leaf 3pc 
  • Water 2ℓ

  • Onion 150g
  • Whole garlic 60g or 1pc
  • Thyme 3g
  • Rosemary 3g 
  • White wine 100cc 
  • Olive oil 50㎖

  • Piquillos(cut halved) 80g
  • Red pepper(Burnt&Skinned )  150g
  • Cherry tomato(skinned) 50g 
  • Chicken stock 1ℓ
  • Saffron powder 0.3g
  • Paprika 0.3g
  • Parsley leaf 15g
  • Green olive(cut in halved) 50g



1. Put all the spices, herbs and salt in the water , bring to boil and blanch octopus for 2 mins in the spice water.

2. After that, remove the pot from the heat and keep the octopus in the water for 10mins.

*Step 1 and 2 are done in another pot

3. Heat up the kakugama , and put the olive oil in it. Fry the onion and garlic until fragrant.

4. Then add  thyme and rosemary and fry until fragrant. Adding white wine in the kakugama.

5. Put the cooked octopus first and pour the rest of ingredients from another pot into the kakugama.

6. Then add piquillos, diced red pepper, cherry tomato, chicken stock, saffron powder and paprika in the kakugama.

7. Stew for an hour and put the parsley leaves and green olive at the end.

8. Served immediately.

Leave a comment

Please note, comments need to be approved before they are published.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.