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Grilled octopus, sesame mushrooms, miso broth, garlic oil and chives |

Thin slices of grilled octopus served on a garnish of mixed and fragrant mushrooms. Enhanced with a Japanese flavored broth.

Note

You can freeze the octopus in order to break the muscle fiber of the tentacles, this process will tenderize the octopus without having to beat it.

Ingredients

Recipe for 4 servings

Octopus

300 Gr
Octopus
1 Handful(s)
Coarse salt
1 Liter(s)
Cooking broth
1 Bag(s)
Green tea
100 Gr
Soy beans
100 Ml
Sake
100 Ml
Soy sauce
50 Ml
Mirin
30 Gr
Sugar
30 Gr
Dried shiitake

Broth

1 Liter(s)
Water
40 Gr
Bonito flakes

Mushrooms

150 Gr
Button mushrooms
1 Tsp
Roasted sesame oil

Chives oil

75 Ml
Canola oil
4 Clove(s)
Garlic
10 Sprig(s)
Chives
10 Gr
Baby spinach

Topping

1 Unit(s)
Green onion
1 Tsp
Sesame seeds
Grilled octopus, sesame mushrooms, miso broth, garlic oil and chives |

Preparation time: 120 min

Preheat your oven at 400 °F

  • Preparation

    Soak the soybeans the day before in cold water in a cool place.

    Crush the garlic cloves and put them in the oven with the oil for about 20 minutes, then strain. Let cool before blending the garlic oil with the chives.

    Make the cooking broth by heating the water to 80C, add the bonito and turn off the heat as soon as it boils. Strain and keep the broth.

    Cut the mushrooms into julienne strips and cook them in a hot pan with the sesame oil.

    Chop the green onion.

  • Octopus

    In a large bowl, cover the octopus tentacles with coarse salt and rub them vigorously. Rinse the tentacles and soften them with a rolling pin. 

    Mix the sugar, sake, soy sauce, mirin and tea bag into the broth. Bring to a boil and add the octopus and the drained soybeans. 

    Remove the tea bag after 5 minutes and let the rest simmer for 1h30.

    After cooking, remove the octopus tentacles and let cool.

    Before serving, grill the octopus tentacles with a blowtorch.
     

  • On the plate

    In your presentation bowls, place the broth and soybeans in the bottom, then add the octopus.

    Finish with the green onion and chive oil.

You can freeze the octopus in order to break the muscle fiber of the tentacles, this process will tenderize the octopus without having to beat it.

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