TAKO ANKAKE
“Ankake” means washed with a sauce. This deep-fried octopus is previously soaked in shoyu, which gives the Nikkei touch to the preparation.
Notes: Preparation time: 20min
Cooking time: 10min
4 servings
INGREDIENTS:

Sauce:
1 fresh or canned plum
½ root grated ginger, of which the juice will be used
¼ cup red vinegar
¼ cup water
2 tablespoons ketchup
1 teaspoon sugar
1 teaspoon "chuño" flour
½ green chili without seeds
1 green chili finely chopped, to garnish the dish
A bit of shoyu
1 lt oil

  Tako:
0.880 Lb. boiled octopus
3 tablespoons shoyu
½ teaspoon crushed garlic
2 tablespoons "chuño" flour or cornstarch
White pepper
Oil
..........................................................................................................................................
PREPARATION:

Preparation of sauce: (must be prepared in advance)
Boil the vinegar together with the water; add sugar (the sauce must have a sweetish taste). Add half a spoonful of ginger juice, the mashed plum and the green chili. Let it boil at low temperature for 5 minutes. Add a drop of shoyu and try it. If necessary, adjust the flavor. Dilute the "chuño" flour in a small quantity of water, and pour onto the mixture. Leave it to boil until the sauce thickens.

Preparation of the Tako:
Cut the octopus in rings of approximately 1 cm wide. Put the shoyu, the crushed garlic and the white pepper in a deep bowl. Mix. Add the octopus and leave it to soak during 10 minutes. Remove, drain and sprinkle some "chuño" flour. Heat abundant oil in a deep-frying pan or wok (the oil must cover the entire octopus) and fry. When golden brown, remove with a skimmer. Pour sauce on top, to taste.

..........................................................................................................................................
NOTES AND SECRETS:
You may also use a sauce made with lemon, Chinese cinnamon and salt.
..........................................................................................................................................
RECIPES
PHOTO & TESTIMONIALS
VIDEO GALLERY
THE CHEFS
THE RESTAURANTS

Make a Reservation