Takowasa (Wasabi Marinated Octopus)
Takowasa is a refreshing and addictive izakaya-style side dish made with tender pieces of octopus marinated in a wasabi-flavored marinade. This simplified version is easy to prepare at home and seriously good!
- Prep time
- 5 min
- Cook time
- 5 hr 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tbsp mirin
- 1 tbsp sake
- 3 g dried kelp (kombu)
- 100 g boiled octopus (or sashimi grade raw octopus if available)
- 1 tbsp Japanese light soy sauce (usukuchi shoyu)
- ½ tbsp wasabi paste (increase for a stronger wasabi flavor)
- 1 dried red chili pepper (thinly sliced)
Instructions
- 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 Japanese light soy sauce (usukuchi shoyu), 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!