Takowasa Recipe

Clean and trim

If your octopus is whole and not pre-cleaned, rinse under cold running water, remove the beak and eyes if present, and peel any loose skin. Pat dry with paper towels. Trim the head and cut off the suction-cup strip if overly thick. Aim for 300 g usable meat.

Slice

Using a very sharp knife, slice the octopus thinly across the grain into bite-sized pieces (about 3–5 mm thick). Chill the slices on a tray in the refrigerator while you make the dressing.

Note on safety: Traditional takowasa uses raw octopus. If you have concerns about eating raw seafood, either use sashimi-grade octopus supplied by a trusted fishmonger or briefly blanch the octopus slices (see optional blanch step). To blanch: bring a pot of water to a rolling boil, drop slices in for 10–15 seconds, then immediately shock in an ice bath and drain.

In a small bowl, combine the wasabi paste, light soy sauce, rice vinegar, mirin, sesame oil, kosher salt, and sugar. Whisk until the sugar and salt are dissolved and the wasabi is evenly distributed. Taste and adjust: add a touch more wasabi for heat or more soy for saltiness.

Place the sliced octopus into a mixing bowl. Pour the dressing over the octopus and toss gently with chopsticks or a spoon until every slice is lightly coated. Cover and refrigerate for at least 15 minutes and up to 1 hour to let flavors marry and to serve well chilled.

If you used the optional blanching method, you can skip refrigeration time beyond cooling — still chill briefly before serving.

Prepare a shallow serving dish on a bed of crushed ice (use the ice ingredient) or place ice in a larger platter and set a chilled plate on top. Arrange shiso leaves (if using) on the plate, then transfer the chilled octopus and dressing on top.

Scatter the sliced scallions and toasted sesame seeds over the takowasa. Serve with lemon wedges on the side for diners who want a touch of citrus. Serve immediately, keeping the dish chilled while serving.