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Giant Pacific Octopus Two Ways: Poke & Char-Grilled Miso
3 uVoor 6Nutri-Score B€€€
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3 u
3 uGiant Pacific Octopus Two Ways: Poke & Char-Grilled Miso
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@biigwaterguy
@biigwaterguy
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wat je nodig hebt
Ingrediënten
Pacific octopus (head separated from body, tentacles cut individually)Vis3 kg
coarse salt (for massaging the octopus)Kruiden en specerijen200 g
sesame oilVoorraadkast30 ml- chili oilVoorraadkast20 ml
soy sauceVoorraadkast40 ml- miso glaze (for brushing on the grilled tentacles)Voorraadkast60 ml
per portie
Voedingswaarden
402kcal
- Koolhydraten
- 3 g
- Eiwitten
- 75 g
- Vetten
- 10 g
wat je gebruikt
Keukengerei
Soeppan- Grill
Bakkwast
Mengkom
stap voor stap
Bereiding
- Stap 1
Break down the octopus
- Separate the head from the body.
- Cut each individual tentacle off the body.
- Stap 2
Tenderize with salt
- Massage the octopus with very coarse salt.
- Keep massaging until the meat becomes very soft.
- Stap 3
Boil the tentacles
- Throw the octopus into boiling water.
- Boil for 30 minutes.
- Stap 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.
- Stap 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.
- Stap 6
Boil longer for the second dish
- Boil the tentacles a little longer, two hours total time.
- Stap 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.