Octopus Rice

Rice mixed with thinly sliced octopus and chopped vegetables. Lightly seasoned and full of umami, this rice showcases a variety of textures.

Octopus Rice
Photographed by Masaya Suzuki

Recipe by
Seiko Taguchi




Rice & Noodles



Calorie count is per serving.

Ingredients (Serves 4)

  • 3 rice cups rice (540 ml)
  • 200 g boiled octopus
  • 1 abura-age
  • 1/3 carrot (50 g)
  • 1/2 burdock root (50 g)
  • [A]

    • 1 1/2 tbsp usukuchi soy sauce
    • 1 tbsp sake
    • 1/2 tsp salt
    • 1/2 tsp sugar



Rinse the rice and drain. Place in the inner bowl of your rice cooker and add water to the appropriate level for plain rice.


Cut the octopus into thin slices. Use paper towels to gently squeeze and remove excess oil from the abura-age. Cut into 5 mm squares. Cut the carrot into 2 cm long thin rectangles. Scrape the skin off the burdock root and whittle as if you were sharpening a pencil. Soak the burdock shavings in water for 10 minutes to remove the bitter taste. Drain and pat dry.


Drizzle [A] over all ingredients except for the sliced octopus. Add to the rice along with the octopus and mix lightly. Start the cooking process for plain rice.