Japanese Tako Tacos

Prepare the octopus: Preheat the oven to 350°F. Combine the water, sake, vinegar, soy sauce, Thai chili pepper, onion, garlic, ginger, tomatoes, bay leaf, and thyme sprigs in a large roasting pan and bring to a boil over high heat. Reduce the heat to medium and simmer for 20 minutes. Add the octopus; cover. Place the roaster in the preheated oven and cook until the octopus is tender when pierced with a sharp knife, about 1 hour and 20 minutes.Remove the roaster from the oven. Uncover and cool the octopus completely in the cooking liquid. Remove the octopus; drain the liquid. Cut off the legs from the torso and head; discard the torso and head.Meanwhile, prepare the Kewpie mayo sauce: combine the kewpie mayonnaise, sambal olec, soy sauce, and fish sauce in a small bowl. Cover and refrigerate until ready to serve.Preheat the grill to high heat (450 ° F to 550 ° F). Wipe the skin off the octopus tentacles with a paper towel, keeping the suction cups intact. Sprinkle the octopus with sesame oil, salt and pepper and place on greased wire racks. Cook on the grill, uncovered, until they are well browned, 3-4 minutes on each side. Cut into 1/2-inch-thick pieces.Spread about 3 teaspoons of mayo sauce on each tortilla. Spread the octopus evenly over the tortillas. Sprinkle evenly with nori, daikon, pickled ginger and microgreens.