Sticky Octopus Rice
Enjoy the combination of different textures in this unique rice dish infused with umami from the octopus.
Photographed by TAKAHIRO IMASHIMIZU
Rice & Noodles
Calorie count is per serving.
Ingredients (Serves 4)
- 360 g rice (2 rice measuring cups)
- 150 g boiled octopus
- 1 1/2 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp mirin
- 1 tsp sugar
- 300 ml dashi
- 10 okra
- 5 cm nagaimo yam (50 g)
- 1 bag soybeans (steamed) (100 g)
Make incisions every 2-3 mm in the octopus, then cut it into bite-size pieces.
The incisions will make it easier to chew, and will also help to absorb the flavor.
Combine the [Marinade] in a bowl. Marinate the octopus for 20 minutes and remove. Add the dashi to the [Marinade].
Trim the stem ends of the okra. Rub with salt to remove the fuzz. Boil for two minutes and then plunge in cold water. Remove and roughly chop.
Coarsely grind the nagaimo and combine with the okra.
Rinse the rice and drain. Place in the inner bowl of the rice cooker. Pour the marinade and dashi mixture up to the water level line. (If necessary, add more dashi.) Cover with octopus and soybeans, then start the rice cooker. Serve in individual bowls and top with the nagaimo and okra mixture.