📝 About This Recipe
A staple of Japanese izakaya culture, Takowasa is a bold, refreshing appetizer that marries the tender-snap of raw octopus with the sinus-clearing heat of real wasabi. This dish is prized for its complex texture and the 'shigeki' (stimulating) kick that perfectly cleanses the palate between sips of cold sake. Our version elevates the classic by using a blend of fresh and prepared wasabi, balanced with savory kombu and a touch of citrus for a truly sophisticated seafood bite.
🥗 Ingredients
The Seafood
- 300 grams Sashimi-grade Raw Octopus (Madako or Mizudako) (cleaned and tentacles separated; must be ultra-fresh)
- 2 tablespoons Coarse Sea Salt (for scrubbing and tenderizing the octopus)
The Wasabi Matrix
- 2 tablespoons Fresh Wasabi Root (grated into a fine paste)
- 1 tablespoon Prepared Wasabi Paste (Tube) (for consistent heat and vibrant green color)
- 2 tablespoons Wasabi Stem or Nozawana (finely chopped for crunch)
Umami Marinade
- 1.5 tablespoons Light Soy Sauce (Usukuchi) (preserves the light color of the seafood)
- 1 tablespoon Mirin (boiled for 30 seconds to remove alcohol)
- 1 teaspoon Sake (premium dry sake)
- 1 piece Dried Kombu (Kelp) (2x2 inch square, wiped clean)
- 1/2 teaspoon Granulated Sugar (to balance the saltiness)
- 1 teaspoon Shiro Dashi (for concentrated savory depth)
Garnish & Finishing
- 1 teaspoon Toasted White Sesame Seeds (lightly crushed)
- 2-3 pieces Shiso Leaves (finely julienned)
- 1/2 Sudachi or Lime (for a fresh squeeze of juice)
- 1/4 sheet Roasted Nori Strips (cut into needle-thin strips)
👨🍳 Instructions
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1
Begin by preparing the octopus. Place the raw tentacles in a large bowl and sprinkle with 2 tablespoons of coarse sea salt. Massage vigorously for 5-8 minutes until a thick foam forms; this removes slime and tenderizes the muscle fibers.
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2
Rinse the octopus thoroughly under ice-cold running water until all salt and foam are gone and the skin feels squeaky clean. Pat extremely dry with paper towels.
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3
Slice the octopus tentacles into small, bite-sized cubes (roughly 1/2 cm). Small pieces ensure the marinade penetrates deeply and the texture isn't overly chewy.
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4
In a small saucepan, combine the mirin and sake. Bring to a simmer for 30 seconds to burn off the harsh alcohol, then remove from heat and let cool completely.
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5
In a non-reactive glass bowl, whisk together the cooled mirin/sake mixture, light soy sauce, shiro dashi, and sugar until the sugar is fully dissolved.
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6
Grate the fresh wasabi root using a sharkskin or fine ceramic grater in a circular motion to develop its characteristic creaminess and heat.
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7
Fold the fresh wasabi, prepared wasabi paste, and finely chopped wasabi stems (or Nozawana) into the liquid marinade.
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8
Add the diced octopus to the marinade. Submerge the piece of dried kombu into the mixture; the kombu will soften and release glutamates as it sits.
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9
Cover the bowl tightly with plastic wrap and refrigerate. For the best flavor, let it marinate for at least 2 hours, though 6-12 hours is ideal for the textures to meld.
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10
Before serving, remove the piece of kombu. Give the mixture a gentle stir to redistribute the wasabi solids which may have settled.
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11
Taste a small piece. If you desire more heat, fold in an extra teaspoon of prepared wasabi paste.
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12
Transfer to small, chilled ceramic bowls. Top with a sprinkle of crushed sesame seeds, julienned shiso, and nori strips.
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13
Finish with a tiny squeeze of sudachi or lime juice right before it hits the table to brighten the savory notes.
💡 Chef's Tips
Always use sashimi-grade octopus from a reputable fishmonger, as this dish is served raw. If you find raw octopus too intimidating, you can use 'parboiled' octopus (Tako) but the texture will be firmer and less gelatinous. The secret to great Takowasa is the 'salt-massage'—do not skip this step or the octopus will be slimy. Use 'Usukuchi' (light) soy sauce rather than dark soy to keep the dish looking bright and translucent. If you cannot find fresh wasabi, increase the amount of high-quality tube wasabi and add a pinch of horseradish for extra bite.
🍽️ Serving Suggestions
Serve in small, elegant glass or ceramic cups as a 'Chinmi' (delicacy) course. Pair with a crisp, dry Junmai Ginjo sake to complement the spicy wasabi kick. Serve alongside chilled cucumber slices or endive leaves to provide a cooling crunch. Accompany with a cold Japanese lager like Sapporo or Asahi to cut through the saltiness. Enjoy as a topping over a small bowl of warm steamed rice (Ochazuke style) by pouring hot green tea over it.