Seasoned Baby Octopus (Chuka IIdako)

"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."
photo by Toni002 photo by Toni002
photo by Toni002
photo by Toni002 photo by Toni002
Ready In:


  • 2 lbs baby octopus (cleaned)
  • 1 cup teriyaki marinade (I use Mr.Yoshidas)
  • 2 tablespoons black bean paste
  • 14 cup soy sauce
  • 2 tablespoons mirin
  • 23 cup brown sugar (packed)
  • 1 garlic clove (minced)
  • 1 teaspoon ginger (grated)
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons toasted sesame seeds
  • 12 cup sesame oil (black)
  • 2 green onions (Chopped)
  • 1 tablespoon chili-garlic sauce
  • 15 drops red food coloring (optional)


  • Combine all of the ingredients.
  • Marinate for 4 to 6 hours in the refrigerator.
  • Strain out the octopus. Reserving the marinade.
  • In a wok or large sauce pan bring the reserved marinade to a boil.
  • Turn the heat to low and allow the sauce to cool slightly.
  • Add the octopus and cook slowly for 2 to 4 minutes.
  • The octopus are done when they firm up and the tentacles curl.(Be careful not to over cook or they will get tough and rubbery.).
  • Remove the octopus from the sauce. Discard the sauce.
  • Place octopus in a bowl with a tight fitting lid. Refrigerate. They are best served cold in my opinion.
  • Enjoy!

Questions & Replies

  1. Hi! Can you show me a picture of what black bean sauce and chilli garlic sauce you use? There are a few different kinds from different Asian cultures that I'm thinking of which all loosely translate to the same name in English. Would really love to make this, thank you!


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I was born and raised in Utah. I started cooking at a young age. I love to cook. Food is one of my favorite hobbies. I just learned how to make sushi. Love fresh vegetables so I grow a organic garden every year.
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