Chef Saito’s Sakura Octopus Rice [Japanese Cooking] – Dining with the Chef
[Music] okay let’s review the recipe for octopus rice cut the octopus into slices rub green peas with salt before par boiling cooling slowly produces a vivid green color cook the rice octopus and minced aberag in dashi seasoned with soy sauce mix in the green peas and garnish with kinome and that’s it this elegant delicious rice dish marks the climax of our Kiaki meal [Music]
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Chef Saito’s Kaiseki-style rice dish takes on a delicate pink hue from the octopus, resembling cherry blossoms. Its elegant appearance evokes the arrival of spring.
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(1) Sakura Octopus Rice
Ingredients (Serves 2)
– 200 g boiled octopus
– 100 g green peas (shelled)
– 1 abura-age
– 300 g short-grain rice
– Salt and kinome, as needed
Seasoned dashi stock:
– 350 ml dashi
– 2 tbsp mirin
– 2 tbsp soy sauce
Directions
1. Cut the octopus into 5mm slices. Chop the abura-age.
2. Prepare the green peas, rub with salt and parboil for 1 to 2 minutes. Cooling the peas in a thin stream of running water makes them look appetizing and not wrinkled.
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.