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–+ servings

Takowasa (Wasabi Marinated Octopus)

Prep Time5 minutes
Marinating Time8 hours
Total Time8 hours 5 minutes
Author Yuto Omura
Servings 4 servings

Ingredients 
 

Instructions 

  • 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.
    marinade for tako wasa in a saucepan on the stove
  • While you wait, cut 100 g boiled octopus into bitesize pieces.
    boiled octopus chopped into bitesize pieces on a wooden chopping board
  • 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.
    bitesize pieces of boiled octopus with seasonings and wasabi in a sealable bag (top down view)
  • 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.
    bitesize pieces of boiled octopus with seasonings and wasabi in a sealable bag (side view)
  • Enjoy!
    Wasabi-marinated octopus (tako wasa) in a square white bowl with fluted edges on a dark wooden surface