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1
Sprinkle salt over the octopus and wash thoroughly, making sure you clean out the tentacles well. The salt creates an abrasive surface to help clean the octopus well.
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2
Rinse the octopus under cold, running water.
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3
Wrap the octopus in a clean dish cloth and hit it with a meat mallet or rolling pin to tenderize it a little.
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4
Bring the 4 cups of water to a boil in a large saucepan, then add the sake and the salt.
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5
Add the octopus, cover the saucepan and boil for about 15 minutes, or until a chopstick penetrates the meat easily and the octopus becomes a purplish-red color.
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6
Remove the octopus from the water and suspend it with tongs from the large portion at the top of the leg, over the sink or a large deep bowl (I skewer it with a metal BBQ skewer and let it drip into a tall stock pot). This allows the octopus to uncurl.
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7
After the octopus has cooled, cut it into bite-size rings and toss with the vinegar. Discard the tips of the legs.
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8
Cut the cucumber into rounds about the same size as the octopus rings and sprinkle lightly with the salt.
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9
Using 6-8 inch bamboo skewers, alternatively thread on the octopus and cucumber rings. Set aside.
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10
Place all ingredients, except for the egg yolk, into a saucepan and cook over low heat, stirring constantly until the mixture thickens. Add the egg yolk, whisking it in well.
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11
Serve the skewers and dipping sauce together, either slightly chilled (15 minutes) or at room temperature.
