with tender morsels of octopus bathed in a vibrant red sauce made from gochugaru (Korean red chili flakes), garlic, soy sauce, and a touch of sesame oil. The resulting dish is as comforting as it ...

soy sauce, chilli powder, golden syrup and mirin. Mix well and then set aside. Heat a medium pan of boiling water, add the octopus to the boiling water and blanch for 1½ minutes, then drain.

3. Cook the rice, the abura-age and octopus in a mixture of dashi, mirin and soy sauce. 4. When the rice has cooked, add the green peas. Serve in a bowl and garnish with kinome on top. We have ...

Slice the octopus tentacles by moving the tip of a ... For the sauce, combine the dashi broth, rice vinegar, sugar, usukuchi soy sauce, salt and katsuobushi and place over medium heat.

Chicken, sliced onion, and eggs are simmered in a soy-based sauce to create an omelette-like dish that's draped over a bed of rice. Takoyaki is a popular Japanese snack. A piece of octopus is ...