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Giant Pacific Octopus Two Ways: Poke & Char-Grilled Miso
3 Std.Für 6Nutri-Score B€€€
B
3 Std.
3 Std.Giant Pacific Octopus Two Ways: Poke & Char-Grilled Miso
was Sie brauchen
Zutaten
Pacific octopus (head separated from body, tentacles cut individually)Fisch3 kg
coarse salt (for massaging the octopus)Gewürze200 g
sesame oilVorräte30 ml- chili oilVorräte20 ml
soy sauceVorräte40 ml- miso glaze (for brushing on the grilled tentacles)Vorräte60 ml
pro Portion
Nährwerte
402kcal
- Kohlenhydrate
- 3 g
- Eiweiß
- 75 g
- Fett
- 10 g
was Sie verwenden
Utensilien
Kochtopf- Grill
Backpinsel
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Break down the octopus
- Separate the head from the body.
- Cut each individual tentacle off the body.
- Schritt 2
Tenderize with salt
- Massage the octopus with very coarse salt.
- Keep massaging until the meat becomes very soft.
- Schritt 3
Boil the tentacles
- Throw the octopus into boiling water.
- Boil for 30 minutes.
- Schritt 4
Prep the head and freeze
- Cut up each tentacle individually to freeze it, another way of tenderizing the meat.
- Remove all the guts and organs from the head.
- Remove the skin from the head.
- Save the head and throw it in the freezer for a future meal.
- Schritt 5
Make the octopus poke
- Once the tentacle is done boiling, remove any remaining skin.
- Slice the tentacle up.
- Add sesame oil, chili oil and soy sauce.
- Toss and serve as a poke bowl.
- Schritt 6
Boil longer for the second dish
- Boil the tentacles a little longer, two hours total time.
- Schritt 7
Char grill with miso glaze
- Throw the tentacles on the char grill, leaving the skin on for an extra crispy, burnt texture.
- Brush with miso glaze.
- Grill until nicely charred and serve.