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Grilled Teriyaki Octopus

Ingredients for 10 portions

Per portion: 925 kJ / 221 kcal

  • 10 octopus tentacles
  • Approx. 200 ml Kikkoman Teriyaki Marinade (10 % of the octopus weight)
  • 400 g small potatoes
  • Salt
  • 1 tbsp. olive oil
  • Dried oregano
  • 1 lemon
  • 2-3 sprigs of parsley


Preparation time: 50 mins

Place the octopus in a freezer bag with the Teriyaki Marinade. Seal the bag so that it is airtight and leave to marinate in the fridge for approx. 30 minutes. Peel and halve the potatoes, then cook them for approx. 20 minutes in salted water.

Heat up the oil in a pan. Fry the potatoes in the oil and then set aside. Remove the octopus from the marinade and cook in a griddle or under the grill. 

Plate up the potatoes and grilled Teriyaki Octopus, top with a sprinkling of oregano and garnish with lemon and parsley.