Hi, I’m Francis,
the host of this show "Cooking with Dog."
First, slice the boiled octopus into thin slices.
Octopus becomes tough when cooked so avoid thick slices.
Cut the large slices in half.
Now, let's make the tako-meshi.
First, put the sesame oil into a small pan
and turn on the burner.
Drop in the shredded ginger root
and stir-fry.
When it starts to grow more fragrant, add the sake
and the soy sauce.
Continue to stir-fry
and reduce the sauce a little.
Now, add the octopus slices.
Toss to coat with the sauce quickly
to prevent the octopus from getting tough.
Then, place the octopus mixture into a bowl of hot steamed rice
cooked with a little less water.
Add the chopped spring onion leaves
and the toasted white sesame seeds.
Quickly mix the ingredients.
Place the tako-meshi into a bowl.
Finally, top with the spring onion leaves again.
Chef lightly seasoned the rice to enhance the flavor
since this dish is meant be enjoyed along with other side dishes.
Adding soy sauce or salt to taste is also recommended.
There is another type of tako-meshi,
where the rice is cooked along with the octopus
but combining the rice and ingredients later
enables you to adjust the texture of the octopus.
Good luck in the kitchen.