Wiggly Meaty Octo Awesome
Serves: 2
Lacy Volkman
1 January 1970
Based on User reviews:
59
Spice
51
Sweetness
50
Sourness
37
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Chicken Stock1 large
Yellow Onion (quartered)1 tbsp
Garlic (minced)3 tbsps
Soy Sauce2 tbsps
Olive Oil2 tbsps
Oyster Sauce1.5 tbsps
Rice Wine Vinegar1 tbsp
Ginger (minced fresh)1 tsp
Sesame Oil2 tbsps
Vegetable1 bunch
Watercress2 cups
Napa Cabbage (thinly sliced)1 tsp
Lemon Zest (grated)Directions:
1
Special equipment: a stand mixer with a paddle attachment and a pressure cooker For the octopus: Combine the octopus and 1 cup salt in a stand mixer fitted with a paddle attachment
2
Turn the mixer to high and tenderize the octopus for 5 minutes
3
Combine the chicken stock, onion, garlic, ginger, lemon, soy sauce, olive oil, sambal chile paste, crushed red pepper flakes, 1 cup water, 1/2 teaspoon salt and the pepper in a pressure cooker
4
Bring the mixture to a simmer
5
Remove the octopus from the stand mixer and rinse it well to remove the salt
6
Add the octopus to the pressure cooker, seal the lid and cook the octopus over medium heat until tender, 20 to 25 minutes
7
For the sauce: Combine the oyster sauce, vinegar, garlic, ginger, sesame oil and sambal chili paste in a small saucepan and bring to a simmer
8
Remove from the heat
9
Remove the octopus from the pressure cooker and discard the cooking liquid
10
Heat a grill or grill pan over medium-high heat and oil the grates
11
Grill the octopus, brushing with the sauce and turning once, until charred, 2 to 3 minutes per side
12
For the salad: Combine the vegetable oil, vinegar and sesame oil in a large bowl
13
Season with salt and pepper
14
Add the watercress, cabbage, pepper, cucumber, onion and lemon zest and toss to coat with the dressing
15
Divide the salad among 4 plates
16
Top each salad with a few pieces of the octopus