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

Easy

Seafood

Vegetables

Rice & Noodles

500kcal

30minutes

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

Directions

1

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

2

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.

3

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.