Tequila-Sunomono with Cucumbers & Octopus

• 2 lbs (.9 kg) octopus
• 2 cucumbers
• 2 cups (475 ml) of tequila
• 1 cup (225 ml) of soy sauce
• 1 cup (225 ml) of orange juice
• 1 cup (225 ml) of dashi (fish soup stock can be found as instant mix at Asian markets; called Dashi-no-moto)
• 1-1/2 tbsp (20 ml) sugar
• 1/2 cup (125 ml) rice vinegar
• 1 package of dry fish (bonito) flakes
• 2 tbsp (30 ml) of soy sauce
• 2 tbsp (30 ml) of pan frying sesame seeds

1. Roll the cucumbers over salt and wash them with water.
2. Cut one end, dig out the seeds and fill with tequila.
3. Refrigerate overnight.
4. Clean the octopus with salt in a pot, rubbing it until the octopus is clean and the water that leaves is black (3 min).
5. Boil octopus in water with 2 tbsp (30 ml) salt for 20 minutes.
6. Let cool.
7. Mix alldashi in 1 cup (225 ml) of hot drinkable water
8. and peel the cucumbers, discarding the tequila, cut the octopuss
9. in little pieces and mix all together.

cucumbers, tequila, soy sauce, orange juice, fish soup stock, sugar, rice vinegar, fish, soy sauce, sesame seeds

Taken from online-cookbook.com/goto/cook/rpage/0006B4 (may not work)