I grew up in the Setouchi region, so I've been eating octopus karaage since I was a child. It's so expensive in the stores though! So I asked my grandmother how to make it.

Pre-cooked octopus for sashimi is boiled with lots of salt, so don't add salt when cooking.
The octopus pieces spit a lot when added to the oil, so be careful not to burn yourself!
If you fry the octopus for longer then 20 seconds it will get hard, so be careful. For 4 servings. Recipe by Maki Kaoru