Mentsuyu Octopus Karaage

タコのめんつゆ唐揚げ

Bite-size cooked octopus gets a savory mentsuyu marinade and crisp starch coating.

Servings and Time

Serves 2-3 as a shared small plate. 10 minutes prep; 15 minutes marinating; 10 minutes cooking. Times are approximate; use the doneness checks below.

Ingredients

  • 250 g fully cooked octopus, cut into 3 cm pieces
  • 1 tablespoon 3x-concentrated mentsuyu
  • 1 tablespoon water
  • 1 teaspoon grated ginger
  • 4 tablespoons potato starch
  • Neutral oil for frying
  • Lemon wedges

Tools Used

Deep frying pot, thermometer, long tongs, mixing bowl, and wire rack.

Steps

  1. Pat the octopus dry. Mix mentsuyu, water, and ginger; marinate the octopus in the refrigerator for 15 minutes.
  2. Drain very well and blot away excess moisture, then coat with potato starch.
  3. Heat oil to 170 C / 340 F in a deep pot no more than half full. Fry in small batches for 2-3 minutes until crisp and hot throughout; moisture can cause splattering.
  4. Drain on a rack and serve with lemon.

Serving Notes

Use fully cooked octopus for this version. For a different mentsuyu strength, adjust to the equivalent of 3 tablespoons ready-to-use sauce.

Nutrition Note

A small portion pairs well with a fresh vegetable side.

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