Serves 4 Small octopuses 12 Seasoned stock Stock 1 1/3 cups Sake 1/2 cup Mirin 1/2 cup Sugar 2 1/2 tablespoons Soy sauce 1/3 cup Rape blossoms 8 stalks Ginger root 15g Salt -

１While pressing down a side of an eye of each octopus with your left hand, remove the eyes using the tip of a knife. Then, insert the tip of the knife at the root of the mouth and remove the ink bag by pulling it out by hand. ２Rinse the octopuses and place them in a bowl. Rub them with plenty of salt to remove the sliminess and rinse. Remove the tips of the legs. Dip the octopuses in boiling water and place them on a colander to drain. ３Briefly boil the rape blossoms in salted water and then soak them in cold water to remove the harshness. Skin the ginger root and slice thinly. Then cut the slices into needle-thin sticks, soak them in water and drain. ４ombine the sake and mirin in a pan and bring it to a boil. After it boils down, add the stock, sugar and soy sauce. When it boils again, add the octopuses. Continue cooking until it is well seasoned. Remove the octopuses from the pan. ５Boil down the remaining seasoned stock in the pan for a while. Add the octopuses again. Also, add the rape blossoms and cook briefly. ６Place the octopuses and rape blossoms in a serving dish and add the ginger on the side.