1/2 Photos of Seasoned Baby Octopus (Chuka IIdako)
Chef Jackson's Note:
I found these at a market in Hawaii last year and really liked them. When I got home I tried to find a recipe for them on the web.There doesn't seem to be one. With a little trial and error I came up with this recipe and it is pretty close to the real thing. Give it a try. Hope you like it.
My Private Note
Units: US | Metric
- 2 lbs baby octopus (cleaned)
- 1 cup teriyaki marinade (I use Mr.Yoshidas)
- 2 tablespoons black bean paste
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 2/3 cup brown sugar (packed)
- 1 garlic clove (minced)
- 1 teaspoon ginger (grated)
- 1 tablespoon rice wine vinegar
- 2 tablespoons toasted sesame seeds
- 1/2 cup sesame oil (black)
- 2 green onions (Chopped)
- 1 tablespoon chili-garlic sauce
- 15 drops red food coloring (optional)
- 1Combine all of the ingredients.
- 2Marinate for 4 to 6 hours in the refrigerator.
- 3Strain out the octopus. Reserving the marinade.
- 4In a wok or large sauce pan bring the reserved marinade to a boil.
- 5Turn the heat to low and allow the sauce to cool slightly.
- 6Add the octopus and cook slowly for 2 to 4 minutes.
- 7The octopus are done when they firm up and the tentacles curl.(Be careful not to over cook or they will get tough and rubbery.).
- 8Remove the octopus from the sauce. Discard the sauce.
- 9Place octopus in a bowl with a tight fitting lid. Refrigerate. They are best served cold in my opinion.
Browse Our Top Japanese Recipes
Nutritional Facts for Seasoned Baby Octopus (Chuka IIdako)
Serving Size: 1 (271 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 456.9
- Calories from Fat 198
- Total Fat 22.0 g
- Saturated Fat 3.2 g
- Cholesterol 72.6 mg
- Sodium 2899.9 mg
- Total Carbohydrate 37.7 g
- Dietary Fiber 0.9 g
- Sugars 30.2 g
- Protein 27.6 g
The following items or measurements are not included:
black bean paste
rice wine vinegar