Ingredients & Substitutes

Instructions

1. 1

   Clean 2 pounds of fresh or thawed octopus thoroughly, removing the beak and eyes, then cut it into 1-inch pieces.

2. 2

   Soak 0.5 cup of dried shiitake mushrooms in 2 cups of hot water for 30 minutes until rehydrated, then stem and slice them, reserving the soaking liquid.

3. 3

   Heat 1 teaspoon of sesame oil in a large pot or Dutch oven over medium heat, then add 3 inches of sliced ginger, 4 smashed garlic cloves, 2 pieces of star anise, 1 teaspoon of Sichuan peppercorns, and 1 inch of cinnamon stick, and sauté for 2 minutes until fragrant.

4. 4

   Add the prepared octopus pieces and sliced shiitake mushrooms to the pot, pour in 0.25 cup of light soy sauce, 2 tablespoons of dark soy sauce, 1 tablespoon of rice vinegar, 0.25 cup of Shaoxing wine, and 1 tablespoon of rock sugar, stirring well to coat.

5. 5

   Pour in 4 cups of fresh water and the reserved mushroom soaking liquid, ensuring the octopus is mostly submerged, then bring the mixture to a boil, reduce heat to low, cover, and simmer for 1 to 1.5 hours until the octopus is tender.

6. 6

   In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the simmering pot and cook for another 5 minutes until the sauce thickens slightly.

7. 7

   Remove the whole spices from the pot before serving and garnish the Braised Five-Spice Octopus with 2 sliced green onion stalks.