Break down the octopus

• Separate the head from the body.
• Cut each individual tentacle off the body.

Tenderize with salt

• Massage the octopus with very coarse salt.
• Keep massaging until the meat becomes very soft.

Boil the tentacles

• Throw the octopus into boiling water.
• Boil for 30 minutes.

Prep the head and freeze

• Cut up each tentacle individually to freeze it, another way of tenderizing the meat.
• Remove all the guts and organs from the head.
• Remove the skin from the head.
• Save the head and throw it in the freezer for a future meal.

Make the octopus poke

• Once the tentacle is done boiling, remove any remaining skin.
• Slice the tentacle up.
• Add sesame oil, chili oil and soy sauce.
• Toss and serve as a poke bowl.

Boil longer for the second dish

• Boil the tentacles a little longer, two hours total time.

Char grill with miso glaze

• Throw the tentacles on the char grill, leaving the skin on for an extra crispy, burnt texture.
• Brush with miso glaze.
• Grill until nicely charred and serve.