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HOMEレシピRecipe: Octopus Rice

Octopus rice

The octopus flavor permeates the rice, making it very delicious
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
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Cooking time: 20 minutes
Excluding the time of rice inundation and cooking time
modified recipe0posts
How to make it
1

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

2

Chop the fried tofu and octopus into small pieces

3

Combine the bonito stock and the chopped octopus from step (2) in a pot, heat over medium heat, and make the stock

4

Combine the rice and chopped fried tofu in a rice cooker, then pour in the octopus stock from step [3]. Mix well to distribute the ingredients evenly

5

Cook the rice, and when it is done, add the thinly sliced ​​octopus for finishing and mix well

6

Pack into a sushi mold as desired, shape, and top with green laver to finish

Ingredientsfor 4 people
  • Rice
    2 go
  • fried tofu Finely chopped
    100g
  • octopus boiled
    20g
  • Bonito dashi
    400cc
  • Boiled octopus , thinly sliced ​​for finishing.
    80g
  • green laver For finishing with
    Appropriate amount
[PR]
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