Fried Rice with Octopus (Tako Chahan)

• 6 oz. cooked octopus legs
• 1 oz. dried shiitake mushrooms
• 1 green pepper
• 8 green onions
• 1 clove garlic
• 2 tablespoons vegetable oil
• 3 cups hot cooked rice (preferably sticky rice)
• 1 tablespoon oyster sauce
• 1/2 tablespoon soy sauce
• salt and pepper to taste
• 1 pinch of granulated chicken stock
• 1 tablespoon sesame oil

1. If you can't get the octopus cooked then you'll have to prepare it yourself. Have your fishmonger cut off the body, then take the legs and sprinkle with a little salt (too much will make it chewy). Rub the legs to get rid of any stickiness and then wash thoroughly under cold running water. Boil for 2-3 minutes, drain, leave to cool, and pat dry.

2. Slice the octopus thinly. Soak the dried shiitake mushrooms in water until rehydrated. Squeeze lightly and then roughly chop the mushrooms, green pepper, and green onions. Finely mince the garlic.

3. Heat the vegetable oil in a frying pan over moderate heat. Add the garlic and saute for a minute or so till aromatic, then add the sliced octopus to heat it through. Remove to stop it getting too tough but keep it ready to add later.

4. Add the green onions, green pepper and shiitake mushrooms and fry again.

5. Stir in the hot rice, mixing well and season with oyster sauce, soy sauce, salt, pepper and granulated stock.

6. Finally mix in the octopus, season with sesame oil, and serve immediately.

from Harumi's Japanese Cooking

Yield: 4 servings