📝 About This Recipe
Experience the quintessential Japanese delicacy of Tako Sashimi, where the natural sweetness of the sea meets a remarkably tender yet snappy texture. Unlike other fish, octopus requires a specific parblanching technique to achieve its characteristic purple hue and succulent bite while remaining technically 'raw' at its core. This recipe guides you through the traditional 'shio-momi' salt-rubbing process to ensure a clean, elegant flavor profile that defines high-end sushi craftsmanship.
🥗 Ingredients
Main Ingredients
- 1.5 pounds Fresh Whole Octopus (cleaned, beak and eyes removed)
- 1/4 cup Coarse Sea Salt (for the essential scrubbing process)
- 4 inch piece Daikon Radish (for tenderizing and garnishing)
Poaching Liquid
- 8 cups Water
- 2 tablespoons Rice Vinegar (helps set the purple color)
- 2 pieces Green Tea Bags (traditional method to soften the skin)
Accompaniments & Garnish
- 8 pieces Shiso Leaves (fresh and vibrant)
- 2 tablespoons Wasabi Paste (high-quality or freshly grated)
- 1/4 cup Pickled Ginger (Gari)
- 1/4 cup Japanese Soy Sauce (Shoyu) (for dipping)
- 1 piece Lemon (cut into thin wedges)
- 1/2 piece Cucumber (thinly sliced into ribbons)
👨🍳 Instructions
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1
Begin by tenderizing the octopus. Use a heavy object or a piece of daikon radish to firmly tap the tentacles for 5 minutes; this breaks down the tough connective tissues.
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2
Place the octopus in a large bowl and pour the coarse sea salt over it. Perform 'shio-momi' by vigorously scrubbing the octopus with your hands for 10 minutes until a thick, grey foam forms. This removes slime and impurities.
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3
Rinse the octopus thoroughly under cold running water until the skin feels clean and no longer slippery. Pat dry with paper towels.
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4
In a large pot, bring 8 cups of water to a boil. Add the rice vinegar and green tea bags. The tea contains tannins that help soften the octopus skin.
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5
Hold the octopus by the head and dip the tentacles into the boiling water for 3 seconds, then lift. Repeat this 3 times until the tentacles curl into beautiful spirals.
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6
Submerge the entire octopus in the water. Simmer gently for exactly 3-5 minutes depending on size. The goal is to cook the exterior to a vibrant purple while keeping the center rare.
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7
Immediately transfer the octopus to an ice bath for 10 minutes. This stops the cooking process and locks in the color and texture.
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8
Once chilled, remove the tentacles from the head. For sashimi, we primarily use the tentacles. Wipe away any excess moisture.
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9
Using a very sharp Yanagiba (sashimi knife), slice the tentacles at a sharp 45-degree angle into 1/8-inch thick slices. This 'Sogezukuri' cut increases surface area for the soy sauce.
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10
Prepare the garnish by shredding the remaining daikon into fine 'tsuma' (long needles) and soaking them in ice water to crisp up.
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11
Arrange a bed of daikon needles and shiso leaves on a chilled ceramic platter.
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12
Fan the octopus slices elegantly over the shiso leaves, overlapping them slightly to showcase the purple suction cups.
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13
Place a small mound of wasabi and a cluster of pickled ginger on the side of the plate.
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14
Serve immediately with a small individual dipping bowl of high-quality Japanese soy sauce.
💡 Chef's Tips
Always use coarse salt for the cleaning process; fine salt dissolves too quickly to properly remove the slime. Do not overcook the octopus in the boiling water or it will become rubbery and lose its delicate sashimi quality. If the octopus is very large, you can freeze it for 24 hours before preparation; the ice crystals break down the fibers, making it even more tender. Ensure your knife is extremely sharp to achieve clean, translucent slices without tearing the skin. For a modern twist, drizzle a tiny bit of yuzu juice over the slices just before serving to brighten the sea flavors.
🍽️ Serving Suggestions
Pair with a crisp, dry Junmai Ginjo Sake to complement the subtle sweetness of the octopus. A side of Sunomono (Japanese cucumber salad) provides a refreshing acidic contrast to the savory sashimi. Serve alongside a light Miso soup with silken tofu to start a multi-course Japanese meal. Ice-cold Asahi or Sapporo beer works wonderfully as a palate cleanser between bites. For a fuller meal, serve with a small bowl of seasoned sushi rice (shari).