Pan-Fried, Not Deep Fried Italian Style? Octopus Karaage

• 1 small 1/2 piece pack Boiled octopus
• 1 tbsp Katakuriko
• 1 Aonori
• 1 to 2 tablespoons Grated cheese
• 1 tsp Grated garlic
• 1 tbsp each Butter and vegetable oil

1. Cut the boiled octopus into bite sized pieces, and pat dry with paper towels.
2. If you don't dry the pieces well, the coating will slide off
3. In a plastic bag, add octopus and the katakuriko and shake to coat.
4. Add oil, butter and garlic in a pan over medium heat, and add the octopus.
5. Try not to touch the octopus as it fries, or the coating will come off.
6. When the coating on one side has crisped and browned, turn the pieces over.
7. When both sides are browned, add the grated cheese.
8. When the cheese has melted and become crispy, add aonori seaweed powder for fragrance, and it's done
9. Note 1: The boiled octopus and the grated cheese are salty, so I don't add salt.
10. Taste, and adjust with more cheese or a little salt.
11. Note 2: Both octopus and squid spit when heated!
12. It's not fun at all to burn yourself.
13. Just cover with a lid if this becomes a problem.

pack, katakuriko, grated cheese, garlic, butter

Taken from cookpad.com/us/recipes/148922-pan-fried-not-deep-fried-italian-style-octopus-karaage (may not work)