This is an other recipe of 2 Michelin stars chef Tohru Nakamura.
What I love about his dishes are the quality of the products and the easy way to prepare them. They sound complicated when you look at them first, but are very good to prepare.
The textures and flavour combinations are awesome. This is the 5. recipe and I am loving the taste of this one. It was my first time a cooked an octopus and it was not too complicated. I prepared most of the work before the Royal wedding of Harry and Meghan and ate my dog when they came out of the church. The longest time is just the cooking, cooling down and reheating of the octopus. All other prep work is done is just minutes.
recipe for 2:
600 g whole octopus - enough for 2
500 ml Weißbier or wheat beer
2 tbsp soy sauce
enough water to cover the beast
1 tbsp ketchup
1 tbsp white miso paste
1 tbsp peanut butter
1 small cucumber
3 small carrots
1/2 daikon radish
1 tbsp coriander or parsley or chives
2 tbsp rice vinegar
1 tbsp brown sugar
1 tsp salt
2 gem lettuce
2 baguette rolls or submarine rolls
40 g comté or peccorino cheese
1 tbsp dried fried onions
In a wide pot pour in the beer and the soy sauce and place the cleaned octopus in and top off with water until nearly covered. Bring to a boil and reduce the heat to very low and let it simmer for 2,5 hours. Take the lid of and let the octopus cool down in the liquid.
Take a greater or a handy machine and grate carrots, cucumber and radish. Add sugar, salt and vinegar and a little pepper and set aside.
Make the sauce for the arms of the octopus by mixing ketchup, peanut butter and miso. Spoon it onto the arms of the cooled octopus and set it into the oven under the grill to warm through again.
Toast the rolls.
Stuff them with gem lettuce, drained and squeezed out salad, coriander and baked octopus and slice some pieces of cheese on top. Add the dried onions and if you like some lime juice.