May 15, 2026

Akari’s Recipe: Braised Rice with Octopus and Zucchini

Written by Team MUSUBI

In early summer, when the markets are full of tender young zucchini, this is exactly the kind of dish Hasegawa Akari reaches for: something nourishing, deeply satisfying, and easy enough for a weeknight dinner.

This braised rice is Akari’s take on an effortless risotto. With minimal seasoning, the rice slowly soaks up the natural umami from the octopus and the gentle sweetness of the zucchini. A careful sauté in garlic-infused oil draws out a depth of flavor that feels far greater than the sum of its parts.

“Octopus has this incredible umami that you simply can't replicate with stock cubes or shortcuts,” Akari says. “Once it hits the heat, the whole kitchen fills with the most beautiful smell. It's very honest cooking, just the ingredients doing what they do best.”

Serve it in a deep ceramic bowl that holds its warmth, with a glass of chilled white wine alongside. Even on a Tuesday evening, it feels like a little indulgence.

Ingredients (Serves 2)

½ cup (100 g) rice, washed well and drained in a colander for at least 30 minutes
3.5 oz (100 g) boiled octopus, cut into ½ inch (1–1.5 cm) cubes
1 zucchini, cut into ½ inch (1–1.5 cm) cubes
¼ onion, cut into ⅓ inch (0.8–1 cm) pieces
1 garlic clove, crushed
1 Tbsp olive oil
A pinch of salt (used 3 times during cooking)
2 cups (500 ml) water
⅓ tsp salt, for finishing
Black pepper, to taste
Chopped parsley, to taste

Instructions

1. Sauté the Aromatics

Heat olive oil in a pot over medium heat. Add the onion, garlic, and a pinch of salt, and cook until the onion turns translucent.

2. Add the Octopus and Zucchini

Add the octopus, zucchini, and another pinch of salt. Cook for about 2 minutes, until the zucchini begins to release its moisture.

3. Add the Water and Simmer

Add 2 cups (500 ml) of water and a pinch of salt. Bring to a boil, then cover and simmer over low heat for 20 minutes.

4. Cook the Rice

Add the rice and bring back to a boil over medium heat. Give it a quick stir, then cover and cook over low heat for 10 to 12 minutes.

5. Season and Serve

Add ⅓ tsp salt and adjust the seasoning to taste. Ladle into bowls and finish with a sprinkle of black pepper. Garnish with chopped parsley, if desired.

Indigo Base Deep Dinner Plate

Tips

For a different finishing touch, try a sprinkle of smoked paprika instead of black pepper.
If octopus is hard to find or feels like a stretch, Akari recommends chicken thighs or squid as an equally delicious substitute.

Download the Recipe

Hasegawa Akari

Hasegawa Akari, a chef and dietitian, transitioned from a career as a child actor to studying nutrition in college. She rose to fame in 2022 through her recipes on social media and has since become a popular influencer, contributing to magazines and websites, and participating in cooking events.