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Takowasa (Wasabi Marinated Octopus)

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
5 mins
Additional Time
8 hrs
Total Time
8 hrs 5 mins
Servings: 4 servings
Course: Side Dish , Appetizer
Cuisine: Japanese

Ingredients

  • 1 tbsp mirin
  • 1 tbsp sake
  • 3 g dried kelp (kombu)
  • 100 g boiled octopus or sashimi grade raw octopus if available
  • 1 tbsp light soy sauce
  • ½ tbsp Wasabi paste increase for a stronger wasabi flavor
  • 1 dried red chili pepper thinly sliced

Instructions

    Cup of Yum
  1. Pour 1 tbsp mirin and 1 tbsp sake into a small saucepan and boil for 30 seconds to burn off the alcohol. Remove the pan from the heat, add 3 g dried kelp (kombu) and leave to cool.
  2. While you wait, cut 100 g boiled octopus into bitesize pieces.
  3. Place the octopus pieces inside a sealable freezer bag and pour in the sauce. Add 1 tbsp light soy sauce, ½ tbsp wasabi paste and 1 dried red chili pepper.
  4. Massage the ingredients until the octopus is evenly covered, then push the air out of the bag and seal. Marinate in the refrigerator for 8 hours.
  5. Enjoy!