Marinated deep fried baby octopus is a famous appetizer in Japan. It is often eaten with beer or sake especially during summer.Â You can find it in most Japanese restaurants or izakayas.
Baby octopi are eaten raw, deep fried, pickled, stewed or even boiled. They taste and texture is similar to squid, but the meat is thicker. Preparing it requires some thoroughness, because overcooking it makes the meat tough. If octopus is not available, feel free to use squid as it is almost the same.
This recipe reminds me of crunchy squid heads, which is often served in the Philippines as an appetizer. If you prefer spicy food, just add chopped red chili to the marinade.
1kg fresh baby octopi or squids
1/2 cup sake
2 tablespoons soy sauce
1/2 cup all-purpose flour
Oil for deep frying
4 lemon or lime wedges for garnish
For the sauce:
4 tablespoons Worcestershire sauce
4 tablespoons tomato ketchup
2 tablespoons lemon juice
Rinse the baby octopi or squids under running water and then peel off the outer layer of the skin.
Next, place the sake and soy sauce in a medium sized bowl. Mix. Marinate the octopi in this mixture and refrigerate it for 2 hours or up to overnight.
While marinating the baby octopi, prepare the marinade by combining the Worcestershire sauce, tomato ketchup and lemon juice in a small bowl. Mix and set aside.
Drain the octopi and coat each one in flour.
Heat the oil in a large frying pan over medium heat or deep fryer. Take 6 baby octopi and fry them for 2-3 minutes or until they are crisp. Do not over crowd them in the pan. With a slotted spoon, remove the octopi and place them on a rack or plate lined with paper towels to drain the excess oil. Repeat this for the remaining octopi. Serve immediately with sauce and lemon wedges.
Photo Courtesy Of: Â GinkgoTelegraph