Our Family Recipe for Octopus Rice

Our Family Recipe for Octopus Rice

Even though all that's required is to mix the ingredients and cook, it surprisingly turns out amazing with a rich octopus flavor.

Ingredients: 4-5 rice bowls

Boiled octopus
100-150 g (to your liking)
White rice
2 cups (360 ml)
1 clove
● Soy sauce
2 tablespoons
● Sake
2 tablespoons
● Mirin
1 tablespoon
● Dashi stock granules
1/2 teaspoon
Kombu for dashi stock
10 cm cube
2 cups worth


1. Wash the rice and drain in a sieve. Lightly wash the octopus, pat dry the excess water and slice into 5 mm. Peel the ginger and julienne. Soak the kombu in water and leave the stock to the side.
2. Put the rice in a rice cooker and add all the ● ingredients. Pour the stock from Step 1 up to the 2 cup mark and mix everything well.
3. Add octopus, ginger, and kelp to the cooker, switch on, and when it's done, julienne the kombu and mix in.
4. * If using raw octopus, rub with salt first and wash. It'll result in a softer texture.
5. You can use shio kombu instead of dashi kombu - it'll still be delicious. If you do so, just season with 2 tablespoons of Japanese sake.

Story Behind this Recipe

It's a dish that I've been making for ages.