Octopus rice

The flavor of the octopus is absorbed into the rice and is very tasty.
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

Rice dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

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Cooking time: 20 minutes

Excluding the time of rice inundation and cooking time

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How to make it

Soak the rice in plenty of water for 30 minutes and drain it with a colander.

Chop the fried tofu and the octopus into small pieces.

Combine the bonito dashi and the octopus chopped in [2] in a pot, heat over medium heat, and then take the dashi.

Combine the rice and minced fried tofu in a rice cooker and pour in the octopus dashi from [3]. Mix well so that the ingredients spread throughout.

Cook the rice, then add thinly sliced octopus to the finished dish and mix well.

Stuff it into a sushi styling if you like and shape it, then pour in some green seaweed and finish it.

Ingredients for 4 people

Rice

2 go
Fried tofu chopped

100g
Boiled octopus chopped

20g
Bonito dashi

400cc
boiled octopus finishing, thinly sliced

80g
For finishing blue

Appropriate amount

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