Takowasabi Recipe

Prepare octopus

If using pre-cooked octopus, rinse and pat dry. Slice into 1–1.5 cm (about 1/2 inch) bite-size pieces. If octopus is very large or rubbery, briefly simmer pieces in simmering salted water for 1–2 minutes then shock in ice water to tenderize before slicing; drain and pat dry.

Make wasabi marinade

In a medium bowl, whisk together wasabi paste, soy sauce, rice vinegar, mirin, sesame oil and sugar until smooth. Taste and adjust heat/salt: add more wasabi if you want it hotter, more soy for saltiness, or a touch more sugar if too sharp.

Marinate octopus

Add the sliced octopus to the bowl with the marinade and toss until every piece is coated. Sprinkle in the toasted sesame seeds, sliced green onion, and 1/4 tsp kosher salt. Stir gently to combine. Cover and refrigerate for at least 20 minutes and up to 2 hours to allow flavors to meld. Do not marinate much longer than 2 hours to avoid textural changes from the acid.

Before serving, taste and adjust seasoning — add a touch more soy or wasabi if needed. Let the takowasabi come toward chill-to-room temperature (about 5–10 minutes out of fridge) for best texture and flavor.

Preheat oven to 180°C (350°F) or use a small torch. Brush one side of the nori sheet lightly with the neutral oil. If you want crisp nori strips, place sheet on a baking tray and bake for 3–5 minutes until just crisp (watch closely to avoid burning). Alternatively, quickly toast with a torch until crisp.

Let the nori cool slightly, then cut or tear into 1–1.5 cm wide strips or small squares to use as garnish and as a secondary scoop for the takowasabi.

Optionally sprinkle the additional 1/2 tsp toasted sesame seeds onto the nori pieces.

Arrange the marinated octopus in a small shallow bowl or on a small platter. Garnish with a few nori strips on top and additional sliced green onion or sesame seeds if desired.

Place tortilla chips on the side for scooping. If using lime wedges, offer them for guests to squeeze a little brightness over the takowasabi just before eating.

Serve immediately. Leftovers can be refrigerated in an airtight container for up to 24 hours; flavors will intensify and texture may change.