🇯🇵 Japanese

Octopus Katsu

Name: Octopus Katsu
Prep time: 18 min
Cook time: 2 min
Total time: 20 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: for deep-frying Vegetable Oil; 2, beaten Eggs; 100 g All-Purpose Flour; 1 tsp White Pepper; 150 g Breadcrumbs; 400 g, tentacles Octopus; 200 g Panko Breadcrumbs; for serving Tonkatsu Sauce

🇯🇵 Japanese

A crunchy shell gives way to tender octopus — the japanese street-snack everyone fights over. 20 minutes of mostly hands-off cooking.

Prep 18 min Cook 2 min Serves 4 Easy

Ingredients

Vegetable Oilfor deep-frying
Eggs2, beaten
All-Purpose Flour100 g
White Pepper1 tsp
Breadcrumbs150 g
Octopus400 g, tentacles
Panko Breadcrumbs200 g
Tonkatsu Saucefor serving

Optional extras

Shiso Leaveshandful, to finish

Instructions

1
Pat the octopus dry and season with the white pepper and a little salt.
2
Set up a breading line: flour, then beaten egg, then breadcrumbs — press the crumbs on firmly.
3
Heat 4-5 cm of oil to 180°C; a breadcrumb dropped in should sizzle straight away.
4
Fry the octopus in small batches until deep golden, 3-4 minutes per batch.
5
Drain on a rack, never on paper, and serve hot with nori seaweed scattered over.

Chef's tip

Keep the oil at a steady 180°C — too cool and the coating goes greasy.

Cook it with your pantry → Share this page: /dish/3104

Watch how it's made

Video: Octopus Katsu · on YouTube