Name: Tako no Kara Age (Fried Octopus with Butternut Pumpkin)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: ½ garlic clove, grated; 1 tablespoon sake; 2 tablespoons soy sauce; ¼ organic lime; 1 teaspoon grated ginger; vegetable oil, for frying; 200 g (7 oz) butternut pumpkin (squash); 3 tablespoons potato starch; coarse natural salt; Sichuan pepper; chopped spring onion (scallion); 400 g (14 oz) boiled octopus

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

Tokyo Cult Recipes

By Maori Murota

Published 2015

About

Ingredients

400 g (14 oz) boiled octopus
3 tablespoons potato starch

Method

Cut the octopus body into 3 cm (1¼ in) pieces and the tentacles into 5 cm (2 in) lengths. Combine all the marinade ingredients in a bowl, add the octopus and leave to marinate for 15–20 minutes. Drain and dry well (especially the tentacles) with paper towel, so the oil doesn’t spatter during cooking. Place the octopus and potato starch in a plastic bag, then close the bag and shake to coat all