Plat
Giant Pacific Octopus Two Ways: Poke & Char-Grilled Miso
3 hPour 6Nutri-Score B€€€
B
3 h
3 hGiant Pacific Octopus Two Ways: Poke & Char-Grilled Miso
ce qu’il vous faut
Ingrédients
Pacific octopus (head separated from body, tentacles cut individually)Poissons3 kg
coarse salt (for massaging the octopus)Épices200 g
sesame oilÉpicerie30 ml- chili oilÉpicerie20 ml
soy sauceÉpicerie40 ml- miso glaze (for brushing on the grilled tentacles)Épicerie60 ml
par portion
Nutrition
402kcal
- Glucides
- 3 g
- Protéines
- 75 g
- Lipides
- 10 g
ce que vous utiliserez
Ustensiles
Marmite- Gril
Pinceau de cuisine
Saladier
pas à pas
Préparation
- Étape 1
Break down the octopus
- Separate the head from the body.
- Cut each individual tentacle off the body.
- Étape 2
Tenderize with salt
- Massage the octopus with very coarse salt.
- Keep massaging until the meat becomes very soft.
- Étape 3
Boil the tentacles
- Throw the octopus into boiling water.
- Boil for 30 minutes.
- Étape 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.
- Étape 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.
- Étape 6
Boil longer for the second dish
- Boil the tentacles a little longer, two hours total time.
- Étape 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.