Don Signature Crab - Singapore Food Guide

Takowasa

Takowasa — a Singapore-style izakaya favourite of thinly sliced raw octopus tossed in punchy wasabi-soy marinade, served chilled as a bar snack or side dish.

Takowasa

About this dish

Takowasa is a simple Japanese izakaya classic that has found a cosy corner in Singapore’s late-night bar scene — think Boat Quay, Tanjong Pagar izakayas and Holland Village drinking spots. At home it’s an easy, no-fuss appetiser: sashimi-grade octopus sliced thin, coated in a wasabi-forward dressing with mirin and light soy, then chilled until it’s refreshingly bracing. Locals enjoy it as a small plate with cold beer or sake after a long day in the CBD, or as part of a weekend potluck spread alongside pickles and edamame.

Texture is the hero here: slight chew from the octopus, a clean heat from freshly grated wasabi or good-quality paste, and a touch of sweetness from mirin. For Singapore cooks, the dish is forgiving — you can buy pre-cleaned octopus from Cold Storage, Don Don Donki or your neighbourhood wet market, and choose to briefly blanch the octopus if you prefer it softer. The flavour profile sits between sashimi and a zingy salad, so it pairs well with simple sides like pickled cucumber, gari (pickled ginger) or a crisp beer.

This version includes small local touches and pantry-friendly swaps (rice vinegar, toasted sesame oil, a squeeze of calamansi or lemon) so you can make it in a typical Singapore kitchen. It’s perfect for supper at home, a sharing plate for guests, or as part of a fusion spread at a casual gathering in a HDB living room or CBD rooftop party.

Ingredients

  • 250 g sashimi-grade octopus tentacle (pre-cleaned) or baby octopus, thinly sliced
  • 1 tbsp wasabi paste (or 1 tsp freshly grated wasabi if available)
  • 1 tbsp light soy sauce
  • 1 tbsp mirin
  • 1 tbsp sake (or 1 tbsp extra mirin if you prefer non-alcoholic)
  • 1 tsp rice vinegar
  • 1/2 tsp caster sugar
  • 1/2 tsp toasted sesame oil
  • 1 tbsp finely chopped spring onion (scallion)
  • 1 tsp toasted sesame seeds
  • 1/2 tsp lemon or calamansi juice (optional, brightens the dish)
  • 1 small sheet nori, shredded (optional garnish)
  • Pickled ginger (gari), to serve
  • Cucumber matchsticks or thinly sliced cucumber, to serve
  • Ice and cold water for chilling (if blanching octopus)

Step-by-Step Method

  1. Buy sashimi-grade or pre-cleaned octopus from a reputable supplier (Cold Storage, Don Don Donki, wet market seafood stall). Keep the octopus chilled until ready to use.
  2. If you prefer a slightly softer texture, briefly blanch the whole octopus: bring a pot of water to a rolling boil, dunk the tentacle for 8–12 seconds, then immediately transfer to an ice bath to stop cooking. Drain and pat dry. If using raw, skip blanching and keep well chilled.
  3. Slice the octopus thinly against the grain into 2–3 mm slices. Thin slicing gives a nicer mouthfeel and helps the marinade penetrate.
  4. In a bowl, whisk together wasabi paste, light soy sauce, mirin, sake, rice vinegar, sugar and toasted sesame oil until sugar dissolves and the dressing is smooth. Taste and adjust: add more wasabi for heat or a touch more mirin for sweetness, like the balance you enjoy at your favourite izakaya.
  5. Toss the sliced octopus with the marinade until evenly coated. Fold in the chopped spring onion and sesame seeds.
  6. Cover and refrigerate for at least 3 hours (180 minutes) to allow flavours to marry. This chill step makes the dish refreshingly cold — perfect for a Singapore supper or bar snack.
  7. Before serving, give the octopus a final toss, squeeze over a little lemon or calamansi if using, and garnish with shredded nori and extra sesame seeds. Serve chilled in small portions alongside pickled ginger and cucumber.
  8. Store leftovers covered in the fridge and consume within 24 hours. Do not refreeze once thawed; always follow sashimi-grade handling practices.

Tips & Serving Ideas

  • Buy sashimi-grade octopus from trusted retailers (Cold Storage, Don Don Donki, NTUC or your trusted wet market stall) and keep it cold until use — food safety matters for raw seafood in Singapore's humid climate.
  • If the octopus feels too chewy, blanch briefly (8–12 seconds) and shock in ice water to tenderise without cooking through; many Singapore cooks prefer this hybrid method.
  • Adjust wasabi heat gradually — Singapore palates vary: start with less and add more when marinating if you want a stronger kick similar to izakayas in Tiong Bahru or Clarke Quay.
  • Make ahead: marinate for up to 6 hours for deeper flavour. Keep chilled and serve within 24 hours; great for potluck trays or late-night makan sessions.
  • Swap ingredients from local stores: if you can’t find mirin, a mix of rice vinegar + a little sugar works; grated fresh wasabi can be substituted with good-quality wasabi paste from Don Don Donki.
  • Serve very cold — chill plates in the freezer for 10 minutes before plating to keep the Takowasa crisp and refreshing under Singapore heat.
  • Leftovers make a zesty lunchbox side with steamed rice or cold soba the next day, but do not freeze once marinated.

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