Recipe

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• 1 lb baby octopus
• 1/2 lb squid, cleaned
• 1/4 cup wine, dry white
• 2 -3 oz shiitake mushrooms
• water, to cover
• 1/2 cup rice vinegar
• 1/2 cup red wine vinegar
• 1 1/2 tbsp olive oil
• 1 garlic clove, finely minced
• italian spices
• red pepper sauce
• ground black pepper
• 1 tbsp japanese rice seasoning ( nori komi furikake) (optional)
• 1/8 oz wakame seaweed (optional)
• 2 -4 baby bok choy
• 1 shallot, thinly sliced

• 1 boil and then simmer the octopus and the de-stemmed shitakes in the mixture of water and wine for 15-20 minutes, or until the octopus is tender.
• 2 Add the squid, and do a high simmer for no more than one minute. Do NOT overcook! Gets tough and nasty.
• 3 Drain into colander and run cold water over the octopods and shrooms in the colander to stop the cooking process.
• 4 Cut the octopus and the squid into smaller bite size pieces. Leave the shitake mushroom caps whole unless they are truly enormous.
• 5 Place drained items into a bowl, then add everything else except bok choy and shallot.
• 6 Marinate at least 4 hours, or overnight.
• 7 Immediately before serving, layer out your leaves of bok choy, along with the shallot. Drain the seafood marinate of excess liquid, then ladle this atop the bok choy/shallot layer.
• 8 Alternatively, chop the bok choy and shallot into smaller pieces, and put the drained seafood mixture in the same serving dish, and toss.