Harbor Seafood Indonesian octopus katsu – bento style white rice, shishito, bonito, pickled veg, and tonkatsu sauce.

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Harbor Seafood and Front of the House. To watch it being made, and to learn how to make other dishes, check out Chef’s Roll Test Kitchen on Youtube, Facebook, and ChefsRoll.com.

Harbor Seafood Octopus


  • 1 ea. Octopus
  • 1 ea. Onion, quartered
  • 6 ea. Garlic cloves
  • 1 ea. Bay leaf
  • 1 ea. Orange, sliced
  • 1 ea. Lemon, sliced


  1. Cook in a pressure cooker for 20 minutes. Remove and check tenderness.



  • Octopus tentacle, cooked
  • 1 cup Panko
  • 1 cup Flour
  • 1 cup Egg wash


  1. Dip the tentacle into the flour, then the egg wash, then into the panko and fry at 350 F until golden brown.

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