Name: Japanese Octopus Rice (Tako Meshi)
Prep time: 6 min
Cook time: 24 min
Total time: 30 min
Yield: Approx. 3 cups (cooked rice)
Cuisine: Japanese Cuisine
Ingredients: Whole Octopus (medium size); Rice (3 cups); Kombu (1 piece); Ginger (1 knob); Salt (to taste); [A] Cooking Sake (Rice Wine) (1 tbsp); [A] Light Soy Sauce (1 tbsp); [A] Sugar (1 tsp)

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Original: English

Japanese Octopus Rice (Tako Meshi)

by きまぐれクックKimagure Cook

Inspired by a sensational dish from a renowned Japanese restaurant, we're recreating a unique octopus rice using fresh, seasonal octopus. This innovative recipe involves thinly slicing raw octopus and mixing it with rice cooked in a broth made from octopus and kombu. This technique creates a perfectly rare texture and maximizes the umami flavor. The combination of the firm, chewy octopus and the savory, broth-infused rice is incredibly delicious. Adjusting the saltiness is key to this dish.

Ingredients

Scale:

Main Ingredients (Approx. 3 cups (cooked rice))

Whole Octopus (medium size)
Rice (3 cups)
Kombu (1 piece)
Ginger (1 knob)

Seasonings

Salt (to taste)
[A] Cooking Sake (Rice Wine) (1 tbsp)
[A] Light Soy Sauce (1 tbsp)
[A] Sugar (1 tsp)

Steps

Prepare an ice bath to firm up the octopus.
🕒 01:21
Flip the octopus head and remove the internal organs.
🕒 02:03
Separate the gills and liver.
🕒 02:18
Make an incision into the octopus's forehead and fully firm it.
🕒 02:36
Immerse the firmed octopus in the ice bath for about 10 minutes.
🕒 02:52
Lightly rinse 3 cups of rice, drain the water, and soak for about 30 minutes.
🕒 03:00
Generously sprinkle salt on the octopus and knead thoroughly until the slime is removed. (Key Tip!) Salting is crucial for removing the octopus's slime. Adjust the saltiness based on the octopus's condition.
🕒 03:30
Rinse the salted octopus thoroughly with water.
🕒 04:25
Remove the octopus head. Reserve about 3 tentacles for raw, thin slicing.
🕒 04:31
For boiling the remaining octopus head and tentacles, prepare a broth by adding 1 piece of kombu to a pot.
🕒 04:46
Once the kombu broth is just about to boil, remove the kombu.
🕒 05:13
Add the octopus head to the kombu broth, followed by the tentacles. Boil for about 5-8 minutes. (Key Tip!) Boiling in kombu broth infuses the octopus with kombu's umami and allows you to utilize the octopus's natural broth.
🕒 05:20
Thinly slice the reserved raw octopus tentacles to about the thickness of octopus shabu-shabu. (Key Tip!) Slicing thinly ensures the rice's residual heat cooks the octopus to a perfect rare texture without overcooking.
🕒 05:55
Allow the octopus broth obtained from boiling to cool down.
🕒 07:09
Drain the soaked rice in a colander.
🕒 07:22
Strain the cooled octopus broth through a sieve.
🕒 07:30
In a bowl, combine the strained octopus and kombu broth (350cc), 1 tbsp cooking sake, 1 tbsp light soy sauce, and 1 tsp sugar. Mix well. (Key Tip!) Due to the salt used for the octopus, taste and adjust seasoning without adding extra salt.
🕒 07:42
Add 3 cups of rice to a donabe (earthenware pot) and pour in 500cc of the seasoned broth.
🕒 08:24
Finely julienne 1 knob of ginger.
🕒 08:44
Place 1 piece of kombu and the julienned ginger into the donabe.
🕒 09:06
Cover with an inner lid and the main lid, then place the donabe over heat and bring to a boil.
🕒 09:18
Once boiling, reduce heat to low and cook for 13 minutes.
🕒 10:24
Turn off the heat after 11 minutes of cooking, and let it steam for 15 minutes.
🕒 10:52
Remove the lid, take out the kombu from the top of the rice, and gently mix the rice.
🕒 11:04
Add all the thinly sliced raw octopus and mix it into the rice, allowing the residual heat to cook it. (Key Tip!) Mixing with hot rice ensures the octopus achieves a perfect rare texture without overcooking.
🕒 11:28
Once everything is well combined, the Octopus Rice is complete.
🕒 12:22