Recipes

< Top < Recipes < Octopus Kara-age (Deep-fried Octopus)

Salt-pickled Cucumber&Carrot

Jan. 12, Mon. 2015

Rika's TOKYO CUISINE

Octopus Kara-age (Deep-fried Octopus)

Tako no Kara-age

  • chicken

Difficulty

Ingredients (Serves 2)

2 boiled octopus tentacles (150 g total)
salt and pepper
potato starch (or corn starch) for dredging the octopus
vegetable oil for deep-frying
sudachi citrus or lemon (optional)

Directions

  1. 1. Thinly slice the octopus diagonally into bite-sized pieces.
  2. 2. Season the sliced octopus with salt and pepper, then thinly coat with potato starch (or corn starch).
  3. 3. Fry in 170°C oil for about one minute, or until the coating becomes crisp.
  4. 4. Squeeze on sudachi or lemon juice just before eating.