Japanese Baby Octopus Recipe

Baby octopus: Cleaned and ready for cooking, these are the star of the dish.

Soy sauce: Adds a salty, umami flavor to the marinade.

Mirin: A sweet Japanese rice wine that balances the flavors.

Sake: Japanese rice wine that enhances the overall taste.

Sugar: Adds a touch of sweetness to the marinade.

Garlic: Provides a robust, aromatic flavor.

Sesame oil: Adds a nutty, rich flavor to the marinade.

When marinating the baby octopus, ensure that each piece is thoroughly coated with the soy sauce mixture. This will help the flavors penetrate the octopus more effectively. Additionally, if you have the time, letting the octopus marinate for longer than 15 minutes, up to an hour, can enhance the depth of flavor. When grilling, make sure the grill is preheated to the correct temperature to achieve a nice char without overcooking the octopus.

• baby octopus - Substitute with squid: Squid has a similar texture and can absorb flavors well, making it a good alternative.

• soy sauce - Substitute with tamari: Tamari is a gluten-free option that has a similar umami flavor profile.

• mirin - Substitute with rice vinegar with a pinch of sugar: Rice vinegar provides the acidity, and the sugar adds the sweetness that mirin brings to the dish.

• sake - Substitute with dry white wine: Dry white wine can mimic the acidity and slight sweetness of sake.

• sugar - Substitute with honey: Honey can provide a similar sweetness with a slightly different flavor profile.

• garlic - Substitute with shallots: Shallots can offer a milder, sweeter flavor that complements the dish well.

• sesame oil - Substitute with peanut oil: Peanut oil has a similar nutty flavor and high smoke point, making it a good alternative.

• Allow the baby octopus to cool completely before storing. This prevents condensation, which can lead to sogginess.
• Place the cooled baby octopus in an airtight container or a resealable plastic bag. Ensure you remove as much air as possible to maintain freshness.
• Store the container or bag in the refrigerator if you plan to consume the baby octopus within 2-3 days. This keeps the flavors intact and the texture perfect.
• For longer storage, consider freezing. Lay the baby octopus pieces on a baking sheet in a single layer and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the baby octopus to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to use, thaw the baby octopus in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat gently on the grill or in a skillet over medium heat to retain the original flavors and texture. Avoid overcooking to prevent the baby octopus from becoming rubbery.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of sesame oil to the pan.
  3. Place the leftover baby octopus in the pan.
  4. Stir occasionally to ensure even heating, cooking for about 3-4 minutes until warmed through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the baby octopus on a baking sheet lined with parchment paper.
  3. Cover the octopus with aluminum foil to prevent drying out.
  4. Heat in the oven for about 10 minutes or until thoroughly warmed.

• Microwave Method:

  1. Place the baby octopus in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Steaming Method:

  1. Fill a steamer pot with water and bring it to a boil.
  2. Place the baby octopus in a steamer basket.
  3. Steam for about 5 minutes or until the octopus is heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the baby octopus in the air fryer basket.
  3. Heat for 3-4 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: Use this to combine the soy sauce, mirin, sake, sugar, minced garlic, and sesame oil for the marinade.

• Grill: Preheat this to medium-high heat for cooking the marinated baby octopus.

• Skewers: Thread the marinated baby octopus onto these for grilling.

• Tongs: Use these to turn the skewers on the grill to ensure even cooking.

• Measuring spoons: Use these to measure out the soy sauce, mirin, sake, sugar, and sesame oil accurately.

• Garlic press: Use this to mince the garlic clove efficiently.

• Basting brush: Optional, but useful for applying extra marinade to the octopus while grilling.

Prepare the marinade in advance: Mix the soy sauce, mirin, sake, sugar, minced garlic, and sesame oil ahead of time and store it in the fridge.

Use pre-cleaned octopus: Purchase cleaned baby octopus to save time on preparation.

Preheat the grill: Start preheating the grill while the octopus is marinating to ensure it's ready when you are.

Use metal skewers: Opt for metal skewers instead of wooden ones to avoid soaking time and ensure even cooking.