Lunch · Japanese · 15 min
Grilled Octopus with Wakame-Ginger Salad and Yuzu-Ponzu Dressing
- Calories
- 604
- Protein
- 43g
- Carbs
- 64g
- Fat
- 19g
Ingredients
- 225 g OCTOPUS, raw
- 59.2 g Saitaku Udon Noodles, dry
- 50 g Seaweed, wakame, raw
- 15 g Fresh Ginger, grated
- 20 ml Ponzu Sauce
- 14.6 g Sesame Oil
Method
- 01Bring a pot of water to a boil and poach the cleaned octopus for 45 minutes until tender; drain and shock in ice water.
- 02Boil the udon noodles according to package instructions (approx. 8-10 mins) until al dente, then drain and rinse under cold water to stop cooking.
- 03Heat 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.
- 04In a mixing bowl, toss the cold udon noodles with the wakame seaweed, grated ginger, ponzu sauce, and the remaining sesame oil.
- 05Slice the grilled octopus into bite-sized medallions.
- 06Plate 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.
Cook it with the whole plan around it
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