Equipment
- Mei Wok
Ingredients
- 1 octopus
- 1 packet konjac noodles
- 10-12 pcs black fungus, shredded
- 1 small chunk Japanese yellow pickled radish, shredded
- 2 pcs dried tofu, shredded
- 4 cloves garlic, minced
- 6 wonton wraps, shredded
- Peanuts with skin
Salad dressing:
- 2 tbsp black vinegar
- 2 tbsp brown sugar
- 1 tbsp light soy sauce
- A pinch of salt
- 1 tbsp sesame oil
- 1tbsp chicken bouillon
- Sauce for octopus:
- Black pepper sauce
Instructions
- 1. Wash the octopus and remove the beak. Boil water in the Mei Kitchen wok and add some salt to it. Add the octopus when the water is boiled and turn the heat to low. Simmer the octopus for 45 mins or as needed (depending on the size of the octopus). When ready, take it out and let it cool. Remove the water in the wok.
- 2. Shred the fungus, pickled radish, and tofu. Boil water in the wok and blanch the konjac noodles, fungus, and dried tofu for 3 mins. Remove everything into a colander and let it drain. Minced 4 cloves of garlic and set aside.
- 3. In a big mixing bowl, mix together the konjac noodles, fungus, pickled radish, dried tofu, and garlic with the salad dressing.
- 4. Wash the wok and pour a bowl of oil into it. Heat oil on medium for a couple of minutes until it’s hot enough to deep fry the wonton wraps. When it’s ready, take it out and set it aside.
- 5. Then add the peanuts and fry them for 2-3 mins. Stir the peanuts occasionally so that they won’t be burnt. Take them out when ready and let them sit on a paper towel to cool off.
- 6. Again, wash the wok. Plate the konjac salad using the Mei Kitchen wok. Then place the octopus on top of the salad.
- 7. Just before you eat, add some peanuts and fried wonton wraps to the salad. You can eat the octopus adding some black pepper sauce or sauce of your own liking.
- 8. You can either eat it right away or place it in the fridge for 1-2 hours before serving. This is a cold dish, so it’s very refreshing eating it right out of the fridge. Enjoy!
