The small, round takoyaki are one of the most famous Japanese snacks, made with a simple egg batter that is enriched with diced octopus pieces. These tiny balls get their signature shape from the traditional iron pan in which they are grilled. The pan is filled with small round molds in which the batter is poured and swirled until the traditional round shape has been developed.
The creamy egg mix consists of wheat flour, soy sauce, and dashi stock, and after it has been poured into the sizzling molds it is topped with tender octopus pieces. Sliced scallions, pickled ginger, crispy fried tenkasu pieces, and dried fish flakes are often incorporated to elevate the flavors of the dish.
MOST ICONIC Takoyaki
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Stir-fried octopus is a classic Korean banchan (side dish). It is usually prepared with a small-sized octopus that is sliced and then fried in a flavorful combination of garlic, ginger, and gochujang chili paste, while other additions include sliced vegetables such as onions, scallions, cucumbers, chili peppers, or zucchinis.
The dish is usually served sprinkled with roasted sesame seeds and goes exceptionally well with hearty Korean soups and stews.
Tako nigiri sushi is a traditional type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of octopus. The dish has a mild, slightly sweet and sour flavor and a texture that can be quite chewy. Traditionally, this type of sushi is eaten by hand in a single bite.
It's usually accompanied by soy sauce, wasabi, or pickled ginger (gari) on the side.
Adobong pugita is a Filipino specialty originating from Occidental Mindoro. This adobo dish is made with mature octopus that's cooked in a combination of vinegar and soy sauce. Other common ingredients include garlic, onions, oil, and bay leaves for flavoring.
The octopus is marinated, drained, then placed into a pan with sautéed garlic and onions. The dish is seasoned with salt and pepper and it's then traditionally served warm with steamed rice on the side. The key to success is to cook the octopus quickly, because it becomes rubbery and chewy if overcooked.
Salty, sticky, and chewy, sannakji is a South Korean dish consisting of raw baby octopus that is chopped and traditionally served drizzled with sesame oil. Interestingly, as the dish is served instantly after chopping, some of the pieces are still in motion, twitching on the plate.
The dish can be commonly found at Korean street food stalls, and it is recommended to pair it with ssamjang and green tea. A popular Korean movie with a cult following called Oldboy (2003, dir. Park Chan-wook) depicted the dish in one of its most disturbing scenes.
MOST ICONIC Sannakji
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Muneo-juk is a traditional octopus porridge originating from South Korea. It's usually made with a combination of octopus, rice, garlic, scallions, carrots, sesame oil, fish sauce, and optional ingredients such as eggs and salt. The rice is mixed with sesame oil and garlic, and the mixture is then stir-fried until the garlic is fragrant.
The octopus is cooked, sliced, mixed with scallions, sesame oil, and carrots, and the mixture is added to the pan. Everything is covered with water and cooked until the rice is tender. The dish is seasoned with fish sauce and ladled into bowls. If desired, an egg can be cracked on top of each serving.
MAIN INGREDIENTS
Miruhulee boava is a traditional dish originating from the Maldives. The dish consists of octopus tentacles that are braised in a combination of onions, garlic, cumin, curry leaves, chili peppers, peppercorns, coconut oil, and salt. The garlic, onions, and curry leaves are fried in oil, and the rest of the ingredients are blended into a thick paste.
The octopus tentacles are added to the mixture, then braised over low heat until done. The dish is traditionally served on a large platter.
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