Takomeshi (Octopus with Rice) ｜ Our Regional Cuisines

1. Wash the rice and drain it in a strainer.

2. Sprinkle salt on the octopus legs. While rubbing in the salt, remove the slime on the surface of the legs. Then lightly strike the octopus legs with the back of a kitchen knife. Cut the legs into about 1cm pieces.

3. Cut the ginger into long, thin strips.

4. Put 1, 2, 3, the broth, light soy sauce, salt, mirin, and sake into a rice cooker and cook them.

5. After the ingredients are cooked, mix them with green onions that have been sliced into thin round pieces.