Octopus, zucchini, and tomatoes

Chopped tako

Chopped tako

Ah, octopus. A nice grocery store near us often has a decent array of fish, and lately they’ve had succulent-looking packages of thick octopus tentacles. So we bought some. And in the interest of typing efficiency, I will henceforth use the Japanese word for octopus: tako.

Sometimes less-than-fresh tako is awfully chewy or tough, but this wasn’t bad.

Tako salad

Tako salad

For this lovely salad-like stir-fry, Yusuke first chopped the tako and spread salt on the surface. Then he boiled it in salty water until tenderish and drained off the water.

Next, he sautéd minced garlic in olive oil until the aroma was released. Then he added de-seeded and chopped tomato and zucchini. After the veggies were nearly done, he added the tako. Last was a pinch of salt, and voilà! Done.

Yusuke described it as totally garlicy and “pretty much Italian.” I described it as yum.

Modified miso soup

Modified miso soup

We also had this miso soup, which was a little different from the norm. Instead of dashi, Yusuke used powdered chicken bouillon. The veggies are green pepper, carrots, and white onions. A bit of soy milk was added at the last second before serving.

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