Octopus rice, which is often eaten in coastal towns in Fukushima Prefecture, is made with plump octopus and plenty of ginger.
By using the contents of dashi pack, you can easily make flavorful mixed rice.
The umami of octopus and the aroma of ginger will make you want to keep eating it forever.
TOC
INGREDIENTS for Takomeshi : 3-4 servings
- 360ml rice
- 130g boiled octopus
- 20g ginger
- 1 dashi bag
- 1 tbsp soy sauce
- 1/2 tbsp mirin
- 360ml water
About Dashi
The dashi I used this time has just the right amount of saltiness, so I use only small amounts of other seasonings.
When using unsalted dashi, use 2 tablespoon of soy sauce and 1 tablespoon of mirin for every 2 cups of rice, and adjust according to your taste.
INSTRUCTIONS for Takomeshi
STEP
Preparation
- Wash the rice and soak it in water for at least 30 minutes.
STEP
Cut Ingredients
- Scrape the skin off the ginger with a spoon and cut into thin strips.
- Slice the boiled octopus into 5mm thick slices.
STEP
Cook Rice
- Drain the rice in a colander and put it in a pot for cooking rice (or rice cooker).
- Add the contents of the dashi pack, soy sauce, mirin, and water and mix.
- Place the octopus and ginger on top and cook the rice.
