Recipes for Seafood Lover 🐟 How To Cook Japanese Karaage Octopus Mukbang 😋 Tina Mini Cooking

Ingredients

• 1 pound Octopus (cleaned, tentacles cut into bite‑size pieces)
• 1 cup All-Purpose Flour (for dredging; sifted)
• 2 large Eggs (beaten)
• 2 cups Vegetable Oil (for deep frying; high smoke point)
• 1 teaspoon Salt (for seasoning octopus and sauce)
• 1 teaspoon Black Pepper (freshly ground)
• 1/2 teaspoon Chili Powder (adds mild heat)
• 1/4 teaspoon Turmeric Powder (for color and subtle earthiness)
• 2 tablespoons Butter (unsalted, cut into cubes)
• 2 tablespoons All-Purpose Flour (for the cheese sauce roux)
• 1 cup Fresh Milk (whole milk preferred for richness)
• 1/2 cup Cheddar Cheese (grated; sharp adds flavor)
• 2 tablespoons Fresh Parsley (chopped for garnish)
• 1 tablespoon White Sesame Seeds (toasted)
• 1 cup Long Grain White Rice (uncooked; rinsed)
• 2 cups Water (for cooking rice)

Instructions

1. Prepare the Octopus

   Rinse the octopus under cold water, pat dry, and cut the tentacles into bite‑size pieces (about 1‑inch).

   Time: PT5M

2. Season the Octopus

   In a bowl combine salt, black pepper, chili powder, and turmeric powder. Toss the octopus pieces until evenly coated.

   Time: PT5M

3. Bread the Octopus

   Place 1 cup flour in a shallow dish, beaten eggs in another, and a second cup of flour in a third. Dredge each piece of octopus in flour, dip in egg, then coat again with flour. Set aside on a plate.

   Time: PT10M

4. Fry the Octopus

   Heat vegetable oil in a deep pan to 350°F (175°C). Fry the breaded octopus in batches for 2‑3 minutes, or until golden brown and crisp. Remove with tongs and drain on paper towels.

   Time: PT5M

   Temperature: 350°F

5. Cook the Rice

   Rinse 1 cup rice until water runs clear. Combine rice and 2 cups water in a rice cooker or pot, bring to boil, then simmer covered 15 minutes until water is absorbed. Fluff with a fork.

   Time: PT15M

6. Make the Cheese Sauce

   Melt butter in a saucepan over medium heat. Whisk in 2 tbsp flour and cook 1 minute to form a roux. Gradually whisk in milk, stirring constantly until the sauce thickens (about 3 minutes). Add salt, black pepper, and grated cheddar cheese; stir until smooth.

   Time: PT5M

7. Combine and Garnish

   Place a serving of cooked rice on a plate, top with the fried octopus, and drizzle the cheese sauce over everything. Sprinkle chopped parsley and toasted sesame seeds.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

55 g

Fat

28 g

Fiber

2 g