Japanese Tako Tacos Recipe

Name: Japanese Tako Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups water; 3 cups sake; 1/2 cup rice wine vinegar; 1/2 cup soy sauce; 3 Thai chiles; 2 small yellow onions, each cut into 4 pieces; 1 garlic bulb, halved; 1 (4-in.) piece fresh ginger, halved crosswise; 2 tomatoes, each cut into 4 pieces; 2 bay leaves; 4 thyme sprigs; 1 (4 to 5-lb.) whole octopus, cleaned; 1 cup Kewpie mayonnaise; 1 tablespoon sambal oelek (chile paste); 1/2 teaspoon soy sauce; 1/4 teaspoon fish sauce; 2 tablespoons sesame oil; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 8 (6-in.) yellow corn tortillas, warmed; 1/4 cup chopped toasted nori; 1/2 cup 2-in. daikon radish sticks; 1/4 cup pickled ginger; 1/2 cup microgreens

Servings: persons

6 cups water
3 cups sake
1/2 cup rice wine vinegar
1/2 cup soy sauce
3 Thai chiles
2 small yellow onions, each cut into 4 pieces
1 garlic bulb, halved
1 (4-in.) piece fresh ginger, halved crosswise
2 tomatoes, each cut into 4 pieces
2 bay leaves
4 thyme sprigs
1 (4 to 5-lb.) whole octopus, cleaned
1 cup Kewpie mayonnaise
1 tablespoon sambal oelek (chile paste)
1/2 teaspoon soy sauce
1/4 teaspoon fish sauce
2 tablespoons sesame oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
8 (6-in.) yellow corn tortillas, warmed
1/4 cup chopped toasted nori
1/2 cup 2-in. daikon radish sticks
1/4 cup pickled ginger
1/2 cup microgreens

1
Prepare the octopus: Preheat oven to 350u00b0F. Stir together water, sake, vinegar, soy sauce, Thai chiles, onions, garlic, ginger, tomatoes, bay leaves, and thyme sprigs in a large Dutch oven, and bring to a boil over high. Reduce heat to medium, and simmer 20 minutes. Add octopus; cover. Place Dutch oven in preheated oven, and cook until octopus is tender when pierced with a sharp knife, about 1 hour and 20 minutes.
2
Remove Dutch oven from oven. Uncover and cool octopus completely in cooking liquid. Remove octopus; discard liquid. Cut legs from body and head; discard body and head.
3
Meanwhile, prepare the Kewpie mayo sauce: Stir together Kewpie mayonnaise, sambal oelek, soy sauce, and fish sauce in a small bowl. Cover and chill until ready to serve.
4
Preheat grill to high (450u00b0F to 550u00b0F). Rub skin from octopus tentacles using a paper towel, keeping the suckers intact. Toss octopus with sesame oil, salt, and pepper, and place on oiled grates. Grill, uncovered, until well charred, 3 to 4 minutes per side. Slice into 1/2-inch pieces.
5
Spread about 3 teaspoons of the mayo sauce on each tortilla. Divide octopus evenly among tortillas. Sprinkle evenly with nori, daikon, pickled ginger, and microgreens.

859

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 6 cups water, 3 cups sake, 1/2 cup rice wine vinegar, 1/2 cup soy sauce, and more.

Yes, Japanese Tako Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese Tako Tacos

How did you like this recipe?

Frequently Asked Questions