Octopus can be tough if not tenderised before cooking. The traditional way to tenderise the meat is to hurl it against rocks; an easier method is to simmer it for an hour. After pre-cooking ...

Chef Mark Dronjak, who teaches classes at the market's seafood school, says tenderising is the key to preparing octopus and to do that he recommends boiling the whole cleaned tentacles and head ...

1. Slice the octopus tentacles by moving the tip of a knife blade up and down to create a wavy pattern on a cross section. (This technique is called "sazanami-giri.") Slit each slice. 2.