Japanese cuisine · Fish & Seafood

Tako no Karaage

Octopus pieces marinated in soy sauce and ginger, coated in potato starch and fried until crisp.

Ingredients · for 4 servings

• 800 g cooked octopus
• 3 tbsp soy sauce
• 2 tbsp sake
• 1 tbsp grated ginger
• 2 cloves garlic
• 1 tbsp sesame oil
• 120 g potato starch
• 1 l oil for frying
• 1 lemon

Instructions

1. Pat the cooked octopus very dry and cut the arms diagonally into bite-sized pieces of about 3 cm – dry pieces spatter much less later.
2. Mix soy sauce, sake, grated ginger, the finely grated garlic and the sesame oil, toss the octopus pieces in it and let marinate for 20 min. at room temperature.
3. Remove the pieces from the marinade, drain briefly on paper towels and toss in batches in the potato starch until evenly coated with a matte layer.
4. Heat the frying oil in a deep pot to 180 °C – a drop of batter must immediately bubble straight to the surface.
5. Fry the octopus in three batches for 2–3 min. each until the crust is light golden and crisp, and lift out onto paper towels with a slotted spoon.
6. Salt lightly right away, arrange on a platter and serve with lemon wedges for drizzling.