Our Family Recipe for Octopus Rice

• 150 grams Boiled octopus
• 360 ml White rice
• 1 clove Ginger
• 2 tbsp Soy sauce
• 2 tbsp Sake
• 1 tbsp Mirin
• 1/2 tsp Dashi stock granules
• 10 cm cube Kombu for dashi stock
• 400 ml Water

1. Wash the rice and drain in a sieve.
2. Lightly wash the octopus, pat dry the excess water and slice into 5 mm.
3. Peel the ginger and julienne.
4. Soak the kombu in water and leave the stock to the side.
5. Put the rice in a rice cooker and add all the ingredients.
6. Pour the stock from Step 1 up to the 2 cup mark and mix everything well.
7. Add octopus, ginger, and kelp to the cooker, switch on, and when it's done, julienne the kombu and mix in.
8. * If using raw octopus, rub with salt first and wash.
9. It'll result in a softer texture.
10. You can use shio kombu instead of dashi kombu - it'll still be delicious.
11. If you do so, just season with 2 tablespoons of Japanese sake.

octopus, white rice, clove ginger, soy sauce, sake, mirin, granules, stock, water

Taken from cookpad.com/us/recipes/140320-our-family-recipe-for-octopus-rice (may not work)