Tako-meshi Recipe (Easy Octopus Mixed Rice)
https://cookingwithdog.com/recipe/tako-meshi/
Servings
2people
Cook Time
10minutes
Servings
2people
Cook Time
10minutes
Ingredients
  • 80 g Boiled Octopussashimi-grade
  • 1 tbsp Sake
  • 2 tsp Soy Sauce
  • 6 g Ginger Rootshredded
  • 330 g Fresh Steamed Rice
  • 3-4 tbsp Spring Onion Leaveschopped, substitute: 5 shiso leaves, shredded
  • 2 tsp Toasted White Sesame Seeds
  • Sesame Oilor your favorite vegetable oil
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
Instructions
  1. First, slice the boiled octopus into thin slices. Octopus becomes tough when cooked so avoid thick slices.
    		 First, slice the boiled octopus into thin slices. Octopus becomes tough when cooked so avoid thick slices.
  2. Cut the large slices in half.
    		 Cut the large slices in half.
  3. Now, let's make the tako-meshi. First, put the sesame oil into a small pan and turn on the burner.
    		 Now, let’s make the tako-meshi. First, put the sesame oil into a small pan and turn on the burner.
  4. Drop in the shredded ginger root and stir-fry.
    		 Drop in the shredded ginger root and stir-fry.
  5. When it starts to grow more fragrant, add the sake and the soy sauce.
    		 When it starts to grow more fragrant, add the sake and the soy sauce.
  6. Continue to stir-fry and reduce the sauce a little.
    		 Continue to stir-fry and reduce the sauce a little.
  7. Now, add the octopus slices. Toss to coat with the sauce quickly to prevent the octopus from getting tough.
    		 Now, add the octopus slices. Toss to coat with the sauce quickly to prevent the octopus from getting tough.
  8. Then, place the octopus mixture into a bowl of hot steamed rice cooked with a little less water.
    		 Then, place the octopus mixture into a bowl of hot steamed rice cooked with a little less water.
  9. Add the chopped spring onion leaves and the toasted white sesame seeds.
    		 Add the chopped spring onion leaves and the toasted white sesame seeds.
  10. Quickly mix the ingredients.
    		 Quickly mix the ingredients.
  11. Place the tako-meshi into a bowl.
    		 Place the tako-meshi into a bowl.
  12. Finally, top with the spring onion leaves again.
    		 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.