Ingredients
Method
- Sauté garlic & onion with olive oil in a pan until translucent. Add white wine, lemon and seasoning/herbs. Add rinsed octopus to pot and cover with water. Cover with lid and simmer for 3hours, or until tender.
- Remove octopus from liquid, discard head and cool
- Marinate tentacles with miso glaze for 1hour.
- Grill octopus for 4 minutes until charred.
MISO GLAZE
- 1/2c white miso paste
- 1/3c soy sauce
- 1T dark brown sugar
- 1/2c sesame oil
- 1/2tsp minced garlic
- In a pan, sauté garlic with sesame oiluntil lightly caramelized. Turn off heat and add brown sugar. Stir togetheruntil dissolved to a paste. Add white miso and mix together.
- Remove from pan and reserve for glazing the octopus.
BLACK SESAME SPONGE
For praline paste (sponge base):
- 115 g black sesame seeds
- 25 g sesame oil
- Add to Paco jet and freeze for overnight.
- Spin in Paco jet, or empty into Vitamix
- Blend until smooth
- Pass through a china cap
For sponge cake:
- 120g sesame praline base
- 4 egg whites
- 3 egg yolks
- 80g sugar
- 20 g wheat flour
- Mix ingredients together. Pour into ISI. charge 4x. spray microwave safe cups with oil or pan spray and dispense into microwave safe cups, half full.
- Microwave 4 seconds on high
- Immediately flip over cup and release sponge.
- Tear up into pieces for garnish
LEMONGRASS FOAM
- 2c coconut milk
- 2 stalks lemongrass
- 3 ea kefir lime leaves
- 15g sugar
- In sauce pan, add all ingredients and simmer on low until sugar is dissolved. Turn off heat and steep aromats for 10minutes.
- Remove from pot and cool.
- Once completely cool, pour into ISIcharger. Charge 2x.
- Reserve in cooler until plating.