Takowasa (Wasabi Marinated Octopus)

Method5 steps · about 8 hr 5 min

1. 1

   Step 1: Put the 1 tbsp mirin and 1 tbsp sake in a small pan and bring to a boil. Once boiling, boil for 30 seconds, then turn off the heat. Add the 3 g dried kombu and let the mixture cool completely before combining it with the octopus.

   Brief mirin and sake boil · 1 minUses 1 tbsp mirin · 1 tbsp sake · 3 g dried kombu

   
2. 2

   Step 2: While the marinade cools, cut the 100 g ready-boiled octopus into small bite-size pieces. Keep it refrigerated until the marinade is cool and you are ready to combine them.

   Uses 100 g ready-boiled octopus

   
3. 3

   Step 3: Put all the octopus pieces and the completely cooled marinade, including the kombu, into a sealable food bag. Add the 1 tbsp Japanese light soy sauce, ½ tbsp wasabi paste and the thinly sliced dried red chili (1).

   Uses Completely cooled mirin, sake and kombu marinade · All cut ready-boiled octopus · 1 tbsp Japanese light soy sauce (usukuchi) · ½ tbsp wasabi paste · 1 dried red chili, thinly sliced

   
4. 4

   Step 4: Gently massage the bag until the octopus is evenly coated. Push out excess air, seal the bag and refrigerate for 8 hours to marinate.

   Refrigerated octopus marinade · 480 minUses Octopus combined with its complete marinade

   
5. 5

   Step 5: Lift the marinated octopus pieces from the bag and divide among four small serving dishes. Leave the kombu and any unused marinade behind. Serve cold.

   Uses Octopus lifted from the chilled marinade for four small portions