Grilled octopus with ponzu sauce and capers
Tentacle your taste buds with this light dish of grilled octopus. Accompanied by a refreshing, buttery ponzu sauce with a hint of citrus and capers for an extra burst of flavour, this simple but sophisticated dish is sure to make waves at your dinner table.
Ingredients
Octopus:
Salsa:
Ponzu butter:
Preparation
Step 1
400 g octopus tentacles (blanched) – 4 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 2 cloves of garlic – ½ tsp ground sweet paprika – 1 tbsp olive oil – 1 pinch of chilli flakes
Cut the blanched octopus into smaller pieces.
Mix the Kikkoman Ponzu Lemon in a bowl with the crushed garlic, sweet paprika, olive oil and chilli. Add the octopus tentacles and marinate in the refrigerator for 1 hour.
Step 2
100 g cherry tomatoes – 50 g capers – ½ tsp grated lemon zest – 2 tbsp olive oil – A few leaves of fresh basil
To prepare the salsa, quarter the cherry tomatoes, add the capers, lemon zest and olive oil. Tear and add the basil leaves.
Step 3
150 ml sake – 4 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 1 tbsp lemon juice – 100 g butter
Bring the sake, Kikkoman Ponzu Lemon and lemon juice to the boil in a pan (approx. 1 min). Add the butter and remove from the heat. Stir until the butter melts and a smooth sauce forms.
Step 4
Grill the octopus for about 3 minutes on each side. Serve with the salsa and ponzu butter.
Recipe-ID: 1235
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400 g octopus tentacles (blanched) – 4 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 2 cloves of garlic – ½ tsp ground sweet paprika – 1 tbsp olive oil – 1 pinch of chilli flakes
Cut the blanched octopus into smaller pieces.
Mix the Kikkoman Ponzu Lemon in a bowl with the crushed garlic, sweet paprika, olive oil and chilli. Add the octopus tentacles and marinate in the refrigerator for 1 hour.
100 g cherry tomatoes – 50 g capers – ½ tsp grated lemon zest – 2 tbsp olive oil – A few leaves of fresh basil
To prepare the salsa, quarter the cherry tomatoes, add the capers, lemon zest and olive oil. Tear and add the basil leaves.
150 ml sake – 4 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 1 tbsp lemon juice – 100 g butter
Bring the sake, Kikkoman Ponzu Lemon and lemon juice to the boil in a pan (approx. 1 min). Add the butter and remove from the heat. Stir until the butter melts and a smooth sauce forms.
Grill the octopus for about 3 minutes on each side. Serve with the salsa and ponzu butter.
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