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Takomeshi, Japanese octopus rice

Takomeshi is a Japanese rice dish cooked with octopus in a dashi, soy sauce, and honey broth. This recipe serves 4, takes 50 minutes, stays at an easy level, and costs about €4.20 per person. The key is cooking the rice directly in the broth without rinsing it afterward, so it absorbs all the flavors from the octopus.

Tonight we're eating like in Osaka, with takomeshi, a rice that cooks with octopus and soaks up all its flavors from the sea.

Takomeshi, Japanese octopus rice
Total time
50 min
Difficulty
Easy
Cost per person
€4.20
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Takomeshi is rice that takes on the color and flavor of octopus as it cooks. Every grain soaks up the dashi, soy sauce, and honey, and the octopus pieces turn tender after resting under the lid. Ginger wakes everything up without ever taking over, while the carrot adds just enough crunch to balance the softness of the rice.

This is the kind of dish to make on an evening when you want to break away from the usual pasta and rice routine, without spending hours in the kitchen. Mon Chou likes to suggest it for a slightly more special weeknight dinner, or to surprise guests curious about Japanese cooking. Kids who already enjoy octopus might like it, but the texture doesn't always win over the youngest ones.

The ingredients

4 people

Fish counter

  • Cooked octopus 400 g

Pantry

  • Round rice (sushi type)often in the pantry 320 g
  • Instant dashi (or 1 fish broth cube) 1 tsp
  • Soy sauceoften in the pantry 3 tbsp
  • Honeyoften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Fresh ginger 1 tbsp
  • Scallions 3
  • Carrots 1

Allergens Mollusks, Soy, Gluten

The step by step recipe

  1. Rinse the rice until the water runs almost clear, then let it drain. 10 min

    Rub the grains gently between your hands as you rinse, this removes surface starch so the rice doesn't clump too much.

  2. Cut the octopus into small pieces, the carrot into thin strips, and the ginger into fine julienne.

    Cut cooked octopus on the bias, the pieces turn out more tender to bite into.

  3. In a pot, add the rice, the dashi diluted in 450 ml of hot water, the soy sauce, the honey, and a pinch of salt.

    The water should sit about a finger width above the rice.

  4. Lay the octopus, carrot, and ginger on top of the rice without stirring, cover, and cook over low heat. 15 min

    Once the lid is on, don't lift it again until the end.

  5. Let it rest off the heat, then gently stir and serve sprinkled with sliced scallions. 10 min

    The 10 minute rest finishes the cooking and softens the octopus.

Our tips to get it right

  • Pick an already tender cooked octopus, since cooking it with the rice mostly warms and flavors it rather than tenderizing it.
  • Measure the 450 ml of hot water carefully when diluting the dashi, round rice absorbs a lot of liquid and doesn't forgive guesswork.
  • Keep the heat really low once the lid is on, too high a flame makes the bottom stick before the rice cooks through.

The variations

  • Swap the octopus for cooked peeled shrimp, you keep the sea flavor with a firmer texture that cooks even faster.
  • For a shellfish free version, use rehydrated shiitake mushrooms sliced thin instead of octopus, the dashi gives them a similar umami depth.
  • For a quicker meal, use already cooked rice and simply simmer the octopus in the reduced broth before mixing everything together.

What to serve it with

  • A vinegared cucumber salad
  • A light miso soup
  • Japanese green tea

Storage

Takomeshi keeps for 2 days in the fridge in a sealed container. It doesn't freeze well because the rice changes texture, so it's best eaten fresh. Reheat it in a pan with a splash of water or in the microwave covered, so the rice doesn't dry out.

Questions about this dish

Can you prepare takomeshi ahead of dinner?

You can chop the octopus, carrot, and ginger a few hours ahead. Start cooking the rice at the last moment, since takomeshi tastes best right after resting.

What rice should I use if I don't have sushi style round rice?

Japanese round rice is best because it absorbs the broth while staying sticky. If you don't have any, a round risotto style rice can work, but avoid long grain rice, which stays too dry.

Does the octopus need to be fresh or frozen?

Cooked octopus from the fish counter or frozen works well, since it's already tenderized. Fully thaw and drain it before cutting to avoid adding too much water to the rice.

Why shouldn't you rinse the rice after cooking?

Rinsing the rice after cooking would wash away all the broth it just absorbed, along with its flavor. Only rinsing before cooking, to remove surface starch, is useful here.

How long does it take to make a takomeshi, Japanese octopus rice?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a takomeshi, Japanese octopus rice?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a takomeshi, Japanese octopus rice cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, soy, gluten. Always check the labels of the products you buy.

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