Tako Wasabi Recipe

Name: IKON Sushi Vaughans Tako Wasabi Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 8 oz fresh baby octopus (tako), cleaned and thinly sliced; 2 tsp wasabi paste; 1 tbs Japanese rice vinegar; 1 tsp soy sauce (light); 0.5 tsp sesame oil; 0.5 tbs mirin (optional, for slight sweetness); 0.5 tsp granulated sugar; 0.25 tsp kosher salt; 2 tbsp green onions (scallions), very thinly sliced on bias; 1 tbsp shiso leaves or fresh basil (optional), finely julienned; 1 tsp toasted sesame seeds; 4 wedges thin lemon or yuzu wedges (for serving); 12 pieces crackers, nori strips, or chilled cucumber rounds

Inspired by IKON Sushi Vaughan

Time40m

Serves2

Make Tako Wasabi Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Octopus & Marinade

8 oz fresh baby octopus (tako), cleaned and thinly sliced

2 tsp Real wasabi (it makes a difference)

1 tbs Japanese rice vinegar

1 tsp soy sauce (light)

1/2 tsp Toasted sesame oil

1/2 tbs mirin (optional, for slight sweetness)

1/2 tsp granulated sugar

1/4 tsp kosher salt

Aromatics & Garnish

2 tbsp green onions (scallions), very thinly sliced on bias

1 tbsp shiso leaves or fresh basil (optional), finely julienned

1 tsp toasted sesame seeds

4 wedges thin lemon or yuzu wedges (for serving)

Serving (optional)

12 pieces crackers, nori strips, or chilled cucumber rounds

Method

Prepare Octopus

Clean and slice

If using whole baby octopus, rinse under cold water, trim beak and eyes, and pat dry. Blanch in simmering water for 20–30 seconds until just opaque (do not overcook). Immediately plunge into an ice bath to stop cooking. Drain well and thinly slice crosswise into bite-sized strips. You should end up with about 8 oz of sliced octopus.

If using pre-cooked tako (store-bought sashimi-grade), simply rinse briefly, pat dry, and slice thinly to the same size. Keep chilled until ready to marinate.

Make Wasabi Marinade

In a small bowl, combine wasabi paste, rice vinegar, soy sauce, sesame oil, mirin (if using), sugar, and kosher salt. Whisk until sugar and salt are dissolved and the mixture is smooth. Taste and adjust: add more wasabi for heat, more vinegar for brightness, or a pinch more sugar if too sharp.

Let the marinade sit for 1–2 minutes so flavors meld and the wasabi slightly mellows with the acid.

Marinate & Assemble

Place the sliced octopus in a bowl and pour the wasabi marinade over it. Toss gently with a spoon or chopsticks to coat every piece evenly. Cover and refrigerate for 10–20 minutes — long enough for the flavors to infuse but not so long that texture becomes rubbery.

After marinating, taste and adjust seasoning with a little more soy or vinegar if needed.

Stir in the thinly sliced green onions and julienned shiso (if using).

Finish & Serve

Transfer the tako wasabi to a chilled small serving dish. Sprinkle toasted sesame seeds over the top and arrange lemon or yuzu wedges on the side.

Serve immediately with crackers, toasted nori strips, or cucumber rounds for scooping. Advise diners to squeeze a tiny amount of lemon/yuzu if desired — a little acid brightens the dish.

Leftovers: store tightly covered in the refrigerator and consume within 24 hours; texture will degrade with time.