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Ingredients
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1
Octopus about 1 kilogram.
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30 grams
Grape seed oil
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1
Large onion finely diced.
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1
Garlic ear sliced.
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10
Black peppercorns
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1 tablespoon
Sugar
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1 tablespoon
White miso paste
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Juice of 1 lemon
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40 grams
Toasted and crushed sunflower seeds
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2 tablespoons
Crushed Pink peppercorns.
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3
cm piece ginger, crushed.
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50 grams
Soy sauce
Directions
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Turn on oven at 160 degrees celsius
Wash and dry octopus.
Place in backing tray without adding anything.
Wrap foil around the tray a few times, to completely seal the octopus.
Cook for 90 minutes.
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In a pan, warm half the oil and cook the onion.
Add the garlic, ginger and peppercorns.
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Pour the soy sauce, sugar, miso, lemon, and stir or whisk until it boils and the miso has dissolved.
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Take off the heat, let it cool a bit and pour in a blender.
Blend util there are no pieces.
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Drain octopus from its water, and cut in three. (There will be a lot of water when cooed). Oil the octopus with the rest of the oil, and place under a hot grill for 6 minutes each side.
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Dip immediately in the warmed sauce and arrange on plate.
Sprinkle the nuts and pink peppercorns on top.
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