“Fish are friends, not food”
Oh wait, what am I saying. Fish can be food. Tako (octopus), although not a fish, can be food, too! If you missed my last post How to Tenderize Tako (Octopus), check it out now if you’re going to be catching your own tako or buying it fresh.
Miso soup is a Japanese savory soup with fermented soybean paste base. It is usually served with tofu, green onions, and seaweed.
Here is a recipe that utilizes most of the tako, just the beak is the only part discarded! It’s easy, quick, and ono (Hawaiian word for delicious)! The gills, eyes, liver, even the reproductive organs are edible (Andrew Zimmern would eat it)! Many of the ingredients for this recipe can be found in the Asian aisle at your supermarket.
- Innards, several tentacles, and head of 1 small tako, chopped
- 1 tablespoon red miso paste
- 4 cups water
- 1 block (16 ounces) of firm tofu, strained and cut into 1 inch cubes
- 1 package (7 ounces) of konnyaku noodles (shirataki); or 1 block, sliced
- 4 tablespoons green onion, thinly sliced
- Shichimi togarashi (Japanese seven spice; chili pepper), to taste
- Prepare miso paste according to package directions.
- Bring miso soup to a boil.
- Add tako and tofu.
- Simmer until tako turns opaque (just a few minutes! Do a taste test to check if it's firm. Boil to long and it will be rubbery).
- Garnish with green onions and shichimi.
- Drain tofu by wrapping in paper towel and placing a weight (heavy bowl, plate, maybe even a book) over it until you are ready to use.
How do you prepare and eat tako? I would love to hear and learn about different recipes, use the comment box below to let me know.