Steamed rice topped with easy grilled baby octopus in sweet barbecue sauce, seasoned with pepper and rosemary. Finishing it off with sesame seeds, lemon juice, green and red onions!
This is definitely a yummy fusion of American-Japanese style barbecue that make you want for more!
Here is the complete cook guide.
RECIPE:
INGREDIENTS:
Baby octopus – ½ kilogram; small-medium
Garlic – 2 cloves, minced
Olive oil – 2 tablespoons
Barbecue sauce – ½ cup
Black pepper and salt to taste
Rosemary leaves – ½ teaspoon
Green onions – chopped for garnish
Purple onions- chopped for garnish
Black or white sesame seeds
Lemon juice – 2-3 teaspoons
Water for boiling octopus
PROCEDURE:
1. Put octopus in a pot with boiling water (100 degrees Celsius). Boil for 30 minutes.
2. Turn off the heat. Remove octopus and drain.
3. Slice the tentacles. Transfer to a bowl.
4. Drizzle with olive oil and season with minced garlic. Add black pepper and salt. Mix.
5. Set aside in a room temperature for 20-30 minutes.
6. Heat pan for grilling (high-medium).
7. Grill octopus in the pan for 2 minutes. Brush with the barbecue sauce. Cook for another 1 minute. Do the same for the other side.
8. Sprinkle black pepper (around ½ teaspoons) while grilling. Add dried rosemary leaves.
9. Grill for 1 minute. Turn off heat.
10. Transfer to a bowl or plate. Drizzle with lemon juice.
11. Add spring onions, purple onions and sesame seeds for garnish.
12. Serve.
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