First, cut the sashimi-grade boiled octopus into bite-size pieces.
In some countries, there is no habit of eating octopus. There are many tentacles but don’t be scared. They will not attack you.
Make numerous cuts in the octopus pieces, making them easier to eat.
With kitchen paper, remove the excess water from each piece and place it onto a tray covered with all purpose flour.
Then, thoroughly coat the octopus with the flour.
Next, combine the potato starch and cake flour.
Sieve the powder into a bowl of cold water.
Lightly stir the mixture with a balloon whisk.
Then, add the beni shoga, pickled ginger and aonori seaweed.
Mix until there are no pockets of dry flour.
Now, let’s deep-fry the tempura. Coat the octopus pieces with the tempura batter.
Deep-fry them at 180 °C (360 °F) for about 30 seconds. Be careful not to burn yourself with the hot splashing oil.
Lightly stir with chopsticks to cook evenly.
Octopus easily becomes tough so quickly remove the pieces with a mesh strainer as soon as the outside gets crispy.
Place the pieces onto a cooling rack.
Then, arrange the tempura onto a plate.
Octopus is a healthy ingredient that is low in calories but rich in protein. It helps prevent high blood pressure and has a beneficial effect on the liver.
The hot frying oil can easily splash in this recipe so make sure to have a lid on hand to cover.