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Giant Pacific Octopus Two Ways: Poke & Char-Grilled Miso
3 hServes 6Nutri-Score B€€€
B
3 h
3 hGiant Pacific Octopus Two Ways: Poke & Char-Grilled Miso
what you need
Ingredients
Pacific octopus (head separated from body, tentacles cut individually)Fish3 kg
coarse salt (for massaging the octopus)Spices200 g
sesame oilPantry30 ml- chili oilPantry20 ml
soy saucePantry40 ml- miso glaze (for brushing on the grilled tentacles)Pantry60 ml
per serving
Nutrition
402kcal
- Carbs
- 3 g
- Proteins
- 75 g
- Fat
- 10 g
what you’ll use
Tools
Stockpot- Grill
Pastry brush
Mixing bowl
step by step
Method
- Step 1
Break down the octopus
- Separate the head from the body.
- Cut each individual tentacle off the body.
- Step 2
Tenderize with salt
- Massage the octopus with very coarse salt.
- Keep massaging until the meat becomes very soft.
- Step 3
Boil the tentacles
- Throw the octopus into boiling water.
- Boil for 30 minutes.
- Step 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.
- Step 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.
- Step 6
Boil longer for the second dish
- Boil the tentacles a little longer, two hours total time.
- Step 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.