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1. Octopus in japanese how to#
2. Octopus in japanese skin#

Dump into the bowl of liquid.įor the octopus, slice it with diagonal cuts in alternating directions, as for the tako karaage, but a little smaller this time. Then slice them as thinly as possible at an angle to make the pieces a little larger.

Octopus in japanese skin#

I cut off the ends and peeled a few strips lengthwise, leaving some of the green skin for color. Now for the cucumber, I used two long skinny Japanese kyuri. The sugar can be white—I just like a little brown sugar now and then. I used two tablespoons of sushi vinegar (vinegar is “su” in Japanese—thus the name of the dish), one tablespoon of mirin (sweet rice wine), a squirt of soy sauce, and a teaspoon of brown sugar. įirst make the pickling liquid in a large mixing bowl.

Octopus in japanese how to#

But as today is all about how to cook octopus, I used madako. The following Japanese octopus recipe for takosu can be used equally well with firefly squid, which is usually in season from May. I used bottled lemon juice, because—what else—that’s what I happened to have. However, not wanting to waste a lot of expensive oil, I tipped the pot onto a corner to get some depth without adding more oil. I used extra virgin olive oil, because that’s what I happened to have. Move the pieces into a pot of hot vegetable oil. This will make the katakuriko stick better. An improvement is to dip the octopus in some beaten egg white and then transfer it to a bag of the starch and shake it. It doesn’t really stick to the octopus, so I didn’t get a very good covering. I used pink rock salt from the Himalayas, and if you want to be an elite gourmet I suggest you do the same.Ĭoat the octopus with potato starch ( katakuriko in Japanese). The idea is to make the appearance slightly random, which is aesthetically pleasing.Īdd salt and pepper. This is supposed to serve two.Ĭut two boiled octopus tentacles with diagonal cuts to make bite-sized chunks. The first Japanese tako recipe I tried was a tako karaage recipe that was featured on the NHK website, but I changed it a little.

Here are the three classic Japanese octopus dishes we'll cover. Let’s Tako-pa! 3 Easy Japanese Octopus Recipes to Try at Home I cooked all three of these recipes myself today, so they’re fresh in my mind. Well, let’s dig right into it—how to cook octopus. But don’t let it weird you out—it doesn’t seem to affect the taste. €œWhat is special about the arm?” I hear you asking… It is used as a sex organ. The difference between the two is just the length of the arms and the arrangement of the suckers on the males’ “special arm.” vulgaris ), mainly imported from the West African countries of Morocco, Mauritania and Senegal. sinensis ) and its nearly indistinguishable cousin the “common octopus” ( O.

But the octopus we will be dealing with here is the domestic madako ( O. conispadiceus ) at your local fishmonger’s. There are actually several kinds of octopus in Japan, and you may see a ginormous arm of the giant Pacific octopus from Hokkaido ( Enteroctopus dofleini ) or its more moderately-sized relative, also from Hokkaido, the chestnut octopus ( O.