Slice the octopus into bite sized pieces and coat with sake (rest for around 10 minutes).
Peel the ginger and julienne. Soak the aburaage in boiling water, drain, and cut into bite-sized pieces. Mix the ★ ingredients.
Put the rice in a rice cooker and mix the ★ seasonings. Pour water up to the 2 cup line and stir lightly.
Add aburaage and octopus on on top and scatter the ginger.
Cook as normal, or if you have a mixed rice setting on your cooker, use that. When it's cooked, mix from the bottom and serve.
Story Behind this Recipe
I had leftover boiled octopus, so I used it to make this rice dish.
If you soak the octopus in sake, it'll soften. Pour the octopus sake and the cooker. If you top the rice bowl with chopped leeks, mitsuba (Japanese parsley), or shiso leaves, it'll look and taste great (the picture is garnished with daikon radish sprouts).