Foodservice > On the Menu > Search Results
Recipe
Grilled Octopus with Ginger Miso Butter and Lemongrass Sauce
Ingredients (Yield: 4 servings)
Grilled Octopus:
4-5 tentacles Spanish octopus (6/8 size)
1 tablespoon duck fat
1 tablespoon sliced garlic
2 slices shallot
Lemongrass Sauce:
15 cloves garlic
1 piece ginger
2 pounds tom yum paste
1 quart lemon juice, strained
1 quart lime juice, strained
½ cup Kikkoman Soy Sauce
½ cup canola oil
Ginger Miso Butter:
1 quart miso
1 quart clarified butter
½ cup yuzu
1 ½ ounces ginger, grated
Additional Ingredients:
snipped chives, as needed
sea salt, as needed
key lime, as needed
garlic chips, as needed
Instructions
To make Grilled Octopus: Set up sous vide runner in large plastic container. Add hot water (180°F). Turn sous vide to 176°F. Place octopus, duck fat, garlic and shallots in vacuum bag. Once desired temperature is reached, place octopus bag inside hot water and cook for 7-8 hours, or until tender. Once finished, place octopus in a prepared ice bath to cool immediately.
To make Lemongrass Sauce: Pulverize garlic and ginger in mortar or Japanese grinder. Place ginger, garlic, tom yum paste, lemon and lime juice and soy sauce in blender. Blend, adding oil slowly to emulsify.
To make Ginger Miso Butter: Blend together miso, clarified butter, yuzu and ginger.
To Assemble: Fry octopus tentacle to achieve a crispy skin then grill. Brush with ginger Miso Butter. Slice and plate. Dress with Lemongrass Sauce. Top with chives, sea salt, key lime and garlic chips.
Recipe by Jose Mendin, Pubbelly Group, Miami
