Tako Teppanyaki Soba

It’s been a while and I know that I haven’t posting too much. Opportunities to cook have been scarce since my shifts have slid through different time zones, but I try to make the most of the time when I can.

This isn’t really a traditional Japanese dish, but I used Japanese ingredients and elements for this experient. Turned out to be a success, so I would like to share this very simple dish with everyone. The flavor of the seafood and the butter go really well with the white soba, and while the sauce is light, the butter gives a savory aroma to the dish.

This dish also works well with other types of seafood like squid or very fresh scallops.

Tako Teppanyaki Soba

Serves 1

Prep time: 5 minutes

Cook time: 5 minutes


200 g somen, or white soba

100g pre-cooked Tako (octopus), sliced

1 tbsp chopped chives

1 1/2 tablespoons of butter

Dashi sauce (if dashi sauce is not available, create by dissolving 1 tsp. dashi powder in 2 tbsp water)

A dash of mirin

1 tsp. Japanese soy sauce

Salt to taste (as needed)


1. Place the somen or soba in boiling water and let cook according to instructions. Drain and run through cold water. Set aside.

2. In a pan, melt the butter and add the sliced octopus on to it. You can also use other seafood or vegetables to add into the dish. Add dashi sauce mirin and soy sauce. Set the octopus aside one full cooked and coated but ensure to keep the sauce on the pan.

3. Add the noodles to the sauce and let the noodles heat up and absorb the flavor. Don’t be afraid if the color of the noodle does not change as it is meant to be a light sauce.

4. Put the noodles on a plate, and place the sliced tako on top. Garnish with chives.

5. *optional – you can also opt to finish the dish with a little japanese mayo, or seaweed powder and maybe some bonito flakes or all of the above, but I like this simple way the best.


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