Tako Pupu

George Okano

• 4 to 8 lbs. tako
• 12 oz. beer
• 1/4 C. oyster sauce
• 2 T. soy sauce
• 2 dashes Shichimi Togarashi (see note), sprinkle to taste

Clean tako, any size or multiple up to 8 lbs. per batch. Using a covered pot, add cleaned tako and beer. On stove, bring to a rapid boil. Turn off burner, cover pot and let sit for 15 minutes. Drain liquid and let sit in colander until cool. Cut legs into individual pieces. Combine the oyster sauce, soy sauce, and Shichimi Togarashi (see note). Put tako and sauce in a in zip-lock bag and marinate overnight. Cook on hibachi, slice and eat. Note: Shichimi Togarashi is a seven-spice chili pepper. It usually includes a combination of the following: powdered red chili pepper, black pepper, sesame seeds, dried mandarin orange peel, green nori seaweed flakes, prickly ash pods, hemp seeds and poppy seeds.