Grilled Octopus with Wakame-Ginger Salad and Yuzu-Ponzu Dressing

Bring a pot of water to a boil and poach the cleaned octopus for 45 minutes until tender; drain and shock in ice water.

Boil the udon noodles according to package instructions (approx. 8-10 mins) until al dente, then drain and rinse under cold water to stop cooking.

Heat a heavy grill pan over high heat. Toss the octopus legs with a touch of sesame oil and sear for 2-3 minutes per side until charred, smoky, and crispy on the edges.

In a mixing bowl, toss the cold udon noodles with the wakame seaweed, grated ginger, ponzu sauce, and the remaining sesame oil.

Slice the grilled octopus into bite-sized medallions.

Plate the ginger-scented udon and wakame salad in a shallow bowl, top with the warm, charred octopus medallions, and drizzle with any remaining pan juices.