Teriyaki octopus tacos with tomato and wild herbs

We love tacos in all their many variations. In this recipe we’re serving them with teriyaki octopus glazed with Kikkoman Teriyaki Glaze, complemented by delicious tomato compote and wild herb salad.

Ingredients

10 portion(s)

For the tomato compote:

30 g

ginger, finely diced

300 g

shallots, finely diced

200 ml

white balsamic vinegar

200 ml

apple juice

10 g

cornflour

400 g

tomatoes, finely diced

Salt

Pepper

Tabasco, green

For the octopus:

1.8 kg

octopus, pre-cooked

350 ml

Kikkoman Teriyaki Glaze

Additionally:

8 g

lime zest

150 g

mayonnaise

150 g

onions, thinly sliced

150 g

wild herb salad

tortilla wraps (ø approx. 14 cm, 25 g each)

Allergens:

Soy, gluten, sulphites, molluscs, egg, mustard

Total weight per portion:

260 g

Weight per ingredient:

Tortilla approx. 50 g
Tomato compote approx. 60 g
Onion rings approx. 10 g
Lettuce approx. 10 g
Octopus approx. 120 g
Mayonnaise approx. 10 g

Preparation

Step 1

Reduce the ginger, vinegar and apple juice with the shallots over a medium heat by about half. Mix the cornflour with a little water and use it to thicken the shallots. Allow the shallots to cool, then fold in the diced tomatoes and season well with the salt, pepper and Tabasco.

Step 2

Cut the octopus into pieces weighing approx. 20 g. Skewer three pieces onto each stick and grill for 2-3 minutes. Brush continually with the Kikkoman Teriyaki Glaze. Mix the lime zest with the mayonnaise and fill into a piping bag.

Step 3

Before serving, prepare two tortilla wraps per portion according to the packet instructions. Layer the wraps with the tomato compote, sliced onion, lettuce and an octopus skewer. Drizzle with the lime mayonnaise in a zigzag pattern and serve.

Tip:

You can also roast the octopus skewers at a high temperature in the oven.

Recipe-ID: F1073

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