We are making delicious mixed rice using sashimi-grade boiled octopus. The savory taste of the octopus absorbed in the steamed rice is delicious!
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
80 g Boiled Octopus sashimi-grade 1 tbsp Sake 2 tsp Soy Sauce 6 g Ginger Root shredded 330 g Fresh Steamed Rice 3-4 tbsp Spring Onion Leaves chopped, substitute: 5 shiso leaves, shredded 2 tsp Toasted White Sesame Seeds Sesame Oil or your favorite vegetable oil
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, slice the boiled octopus into thin slices. Octopus becomes tough when cooked so avoid thick slices.
- Cut the large slices in half.
- Now, let's make the tako-meshi. First, put the sesame oil into a small pan and turn on the burner.
- Drop in the shredded ginger root and stir-fry.
- When it starts to grow more fragrant, add the sake and the soy sauce.
- Continue to stir-fry and reduce the sauce a little.
- Now, add the octopus slices. Toss to coat with the sauce quickly to prevent the octopus from getting tough.
- Then, place the octopus mixture into a bowl of hot steamed rice cooked with a little less water.
- Add the chopped spring onion leaves and the toasted white sesame seeds.
- Quickly mix the ingredients.
- Place the tako-meshi into a bowl.
- Finally, top with the spring onion leaves again.
Recipe Notes
We lightly seasoned the rice to enhance the flavor since this dish is meant be enjoyed along with other side dishes. Adding soy sauce or salt to taste is also recommended.
There is another type of tako-meshi, where the rice is cooked along with the octopus but combining the rice and ingredients later enables you to adjust the texture of the octopus.
I like when Bia makes it for me