Tako Su Recipe

Trim and chill

If using whole cooked octopus or large tentacle, trim any tough outer skin or excess cartilage, then refrigerate for at least 30 minutes to firm up (cold octopus slices cut cleaner). If using pre-sliced cooked octopus, keep chilled until plating.

Using a sharp knife, slice the octopus crosswise into 1/8–1/4 inch (3–6 mm) slices. Lay slices on a single layer on a chilled plate and lightly season with the coarse sea salt. Let sit 2–3 minutes to draw a bit of moisture, then pat gently with paper towel to remove excess liquid.

Make a quick ponzu by combining lemon juice, lime juice, rice vinegar, soy sauce, mirin, and water in a small bowl and stirring to dissolve. This is an immediate-use ponzu variation for freshness.

For a deeper, traditional ponzu (optional, 30–45 minutes): in a small saucepan combine 2 tbs water, the piece of kombu and the bonito flakes. Warm gently over low heat for 3–5 minutes — do not boil — then remove from heat and let steep 20 minutes. Strain off solids, discard, and stir in the citrus juices, rice vinegar, soy sauce and mirin. Taste and adjust balance (add a little more citrus for brightness or a touch more soy for saltiness). Chill before using.

Arrange octopus slices neatly on a chilled serving plate in a single layer or slightly overlapping fan. Spoon or lightly brush about 1–1.5 tbs of ponzu per 4 oz of octopus evenly over the slices so they are lightly coated but not swimming.

Top with the shredded daikon (a small mound near center or to the side), scatter the thinly sliced scallion over the octopus, and sprinkle the toasted sesame seeds. If using, add a light dusting of shichimi togarashi for heat and visual color and finish with microgreens or mitsuba.

Serve immediately as a chilled appetizer. Provide extra ponzu on the side for diners who want more.