THE MISO-RED REEF

(Our Play on Grilled Octopus with Japanese Umami)

THE MISO-RED REEF

Ingredients: 500g Cooked Octopus (tentacles), 1 tbsp White Miso paste, 1 tsp Chili flakes, 1 tsp Smoked paprika, 2 tbsp Honey, 2 tbsp Mirin or White wine, 3 tbsp Olive oil, 2 cloves Garlic (minced)...

Ingredients

  • 500g Cooked Octopus (tentacles)
  • 1 tbsp White Miso paste
  • 1 tsp Chili flakes
  • 1 tsp Smoked paprika
  • 2 tbsp Honey
  • 2 tbsp Mirin or White wine
  • 3 tbsp Olive oil
  • 2 cloves Garlic (minced)

Cooking Method

  1. The Scorch Grill octopus on white-hot heat for 4 minutes per side until charred and curled.
  2. The Bloom Whisk miso, honey, mirin, and spices in a pan; boil for 1 minute until it forms a thick savory lava.
  3. The Marriage Drench the hot charred reef in the miso-silk immediately.
  4. The Final Flourish Top with raw sesame seeds and fresh raw coriander matchsticks.

Cuisine: Balkan

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