Tako-meshi (Octopus Rice) ｜ Our Regional Cuisines

1. Wash rice and set aside in a colander.

2. Remove the internal organs from the octopus and rub thoroughly with salt to remove the sludge.

3. Cut the prepared octopus into pieces and soak them in a mixture of all the seasonings for about 20 minutes. (Salt can be added later.)

4. Add rice, salt, and the seasoning liquid in which the octopus was soaked to the rice cooker, season to taste, and adjust the water level.

5. Add the octopus to the rice cooker and give it a stir to cook.

6. When serving, you may sprinkle finely chopped green onions on top.

7. [Notes]
(1) Remove the raw smell of the octopus by adding ginger juice to the seasoning liquid.
(2) If fresh octopus is not available, use dried octopus.
(3) Originally, only octopus is used as a garnish, but you can add carrots, konnyaku, burdock root, etc. to make gohan (five ingredients rice) if you like. However, it is best not to use dried shiitake mushrooms, deep-fried tofu, chikuwa, etc., as they will interfere with the flavor of the octopus.