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1
Tenderise the octopus. Knead it vigorously with a generous handful of coarse salt for several minutes, working the salt into the skin, then rinse thoroughly. Alternatively, pound against a firm surface as the traditional Hawaiian method dictates. Either path breaks down the muscle fibres before heat.
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2
Place the octopus in a pot and cover with cold water. Bring slowly to a bare simmer — never a rolling boil — and cook for 30 to 45 minutes. This is where the dish lives or dies: the simmer must be gentle and sustained long enough for the octopus to pass from rubber to tender. Test by pressing a toothpick into the thickest part of a tentacle; it must pierce without resistance.
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3
Lift the octopus from the liquid and allow it to cool completely at room temperature. Do not rush this stage; slicing warm octopus tears the flesh unevenly.
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4
Slice the cooled tentacles into bite-sized rounds or oblique cuts. The cross-section should show a clean purple-white ring with no ragged edges.
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5
Dress the sliced tentacles with sesame oil and shoyu, then add the sliced chili, green onion, and limu if using. Toss to coat evenly. Taste: the dressing should be oceanic and soy-deep with a nutty sesame note and a clean chili heat — no single element should dominate.