Sun Dried Octopus 淡路名産 天然日乾八爪魚
Regular price
$28.99
干し蛸 (淡路産)
昔ながらの 名物 干しだこです。 当たり前ですが淡路産のタコを 淡路の天日で４－５日干して出来上がります。
タコ飯の材料にお買い上げいただく定番です。
タコ飯の参考レシピ（４人分）
[材料]
〇干しダコ 小１枚
〇米 ２合
〇醤油 大さじ１
〇みりん 大さじ１
〇塩 小さじ１/2
〇だし用昆布 ５～６㎝
[作り方]
①干しダコをキッチンバサミで切る。（１～２㎝）
②①の干しダコが浸かる位の水と、だし用昆布を入れて時間を置く。
（一晩置くとタコがふっくらします。時間がない場合でも最低２～３時間は置いた方がいいです。）
③洗米した米を炊飯器に移し、醤油、みりん、塩を入れ、規定の線まで②の戻し汁を入れる。
④戻したタコをのせ、炊飯！
Sun dried octopus is a specialties of some areas and islands in Japan. It can be simply grilled just like dried squid and eaten as an appetizer or snack. It can also be cut into small pieces and cooked together with rice and other ingredients to make "takikomi gohan"(炊き込みご飯) , and can be It can also be reconstituted, cut into pieces, and deep-fired as "kara-age". You can also use it as flavoring for various dishes!
Octopus Rice (for 4 people)
- 1 dried octopus
- 2 cups of rice
- 1 tbsp of soy sauce
- 1 tbsp of Mirin
- 1/2 tbsp of Salt
- 5-6cm of dashi Kombu
1. Cut the dried octopus in small pieces (1-2cm)
2. Soak the octopus in water along with dashi kombu overnight or at least 4 hours if time is limited.
3. Wash rice and put the rice inside the rice cooker(or claypot), add soy sauce, mirin and salt.
4. Add "water" from step 2 to the required amount according to the rice cooker.
5. Add the octopus on top of the rice and start cooking.
small tip: if possible, use small amount of water to soak the octopus and kombu or you will have too much water at the end and you will loose some flavor because of it.