Japanese Tako Tacos

• 6 cups water
• 3 cups sake
• 1/2 cup rice wine vinegar
• 1/2 cup soy sauce
• 3 Thai chiles
• 2 small yellow onions, each cut into 4 pieces
• 1 garlic bulb, halved
• 1 (4-in.) piece fresh ginger, halved crosswise
• 2 tomatoes, each cut into 4 pieces
• 2 bay leaves
• 4 thyme sprigs
• 1 (4 to 5-lb.) whole octopus, cleaned
• 1 cup Kewpie mayonnaise
• 1 tablespoon sambal oelek (chile paste)
• 1/2 teaspoon soy sauce
• 1/4 teaspoon fish sauce
• 2 tablespoons sesame oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 (6-in.) yellow corn tortillas, warmed
• 1/4 cup chopped toasted nori
• 1/2 cup 2-in. daikon radish sticks
• 1/4 cup pickled ginger
• 1/2 cup microgreens

1. Prepare the octopus: Preheat oven to 350u0b0F. Stir together water, sake, vinegar, soy sauce, Thai chiles, onions, garlic, ginger, tomatoes, bay leaves, and thyme sprigs in a large Dutch oven, and bring to a boil over high. Reduce heat to medium, and simmer 20 minutes. Add octopus; cover. Place Dutch oven in preheated oven, and cook until octopus is tender when pierced with a sharp knife, about 1 hour and 20 minutes.
2. Remove Dutch oven from oven. Uncover and cool octopus completely in cooking liquid. Remove octopus; discard liquid. Cut legs from body and head; discard body and head.
3. Meanwhile, prepare the Kewpie mayo sauce: Stir together Kewpie mayonnaise, sambal oelek, soy sauce, and fish sauce in a small bowl. Cover and chill until ready to serve.
4. Preheat grill to high (450u0b0F to 550u0b0F). Rub skin from octopus tentacles using a paper towel, keeping the suckers intact. Toss octopus with sesame oil, salt, and pepper, and place on oiled grates. Grill, uncovered, until well charred, 3 to 4 minutes per side. Slice into 1/2-inch pieces.
5. Spread about 3 teaspoons of the mayo sauce on each tortilla. Divide octopus evenly among tortillas. Sprinkle evenly with nori, daikon, pickled ginger, and microgreens.

water, sake, rice wine vinegar, soy sauce, chiles, yellow onions, garlic, fresh ginger, tomatoes, bay leaves, thyme, mayonnaise, sambal oelek, soy sauce, fish sauce, sesame oil, kosher salt, black pepper, corn tortillas, nori, sticks, pickled ginger, microgreens

Taken from www.myrecipes.com/recipe/japanese-tako-tacos (may not work)