Japanese cuisine · Salads & Mezze

Tako Wasabi

Fine strips of raw octopus dressed with hot wasabi seasoning and mirin, ice-cold izakaya bites.

Ingredients · for 4 servings

• 300 g octopus arms (sashimi-grade, raw)
• 2 tsp wasabi
• 1 tbsp mirin
• 2 tbsp light soy sauce
• 1 tsp salt
• 1 tsp rice vinegar
• 2 spring onions
• 1 sheet nori

Instructions

1. Rinse the octopus arms cold, pat very thoroughly dry and let them air-dry uncovered in the fridge for 15 min. so the seasoning will cling later.
2. Cut the arms diagonally into thin strips 3 mm thick with a very sharp knife and mix with the salt; let stand for 5 min. and pour off any liquid that emerges.
3. Bring the mirin to a boil in a small pot for 1 min. so the alcohol evaporates, and let it cool completely.
4. Stir the cooled mirin smooth with wasabi, light soy sauce and rice vinegar until an evenly green seasoning paste forms.
5. Turn the octopus strips in it, cover and let steep in the fridge for at least 2 hours, until they glisten glassily and are seasoned through.
6. Fill into small bowls ice-cold, sprinkle with fine spring onion rings and nori cut into strips, and serve with chopsticks alongside cold beer or sake.