🇯🇵 Japanese

Octopus Sukiyaki

Name: Octopus Sukiyaki
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: to taste Salt; 1, diced Garlic; 3 cloves, minced Ginger; 4 tbsp Soy Sauce; 1/2 tsp White Pepper; 300 g Tofu; 1 litre Stock or Broth; 300 g Napa Cabbage; 1 tbsp Neutral Oil; 3 tbsp Mirin; small handful Shiso Leaves; 400 g, tentacles Octopus

🇯🇵 Japanese

Gentle simmered octopus in a fragrant broth, finished with fresh herbs — the japanese answer to "something light tonight". 27 minutes of mostly hands-off cooking.

Prep 10 min Cook 17 min Serves 4 Easy

Ingredients

Saltto taste
Garlic1, diced
Ginger3 cloves, minced
Soy Sauce4 tbsp
White Pepper1/2 tsp
Tofu300 g
Stock or Broth1 litre
Napa Cabbage300 g
Neutral Oil1 tbsp
Mirin3 tbsp
Shiso Leavessmall handful
Octopus400 g, tentacles

Instructions

1
Sweat the garlic in the Neutral Oil until translucent but not browned, about 5 minutes.
2
Add the ginger and white pepper and cook for 30 seconds more.
3
Pour in the stock, bring to a simmer, and add the octopus.
4
Simmer gently until the octopus is just cooked through and the broth tastes rounded.
5
Ladle into warm bowls and top each with shiso leaves and a grind of black pepper.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

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Watch how it's made

Video: How To Make Sukiyaki (Recipe) すき焼きの作り方（レシピ） · on YouTube