Tender octopus brushed with a miso‑soy umami glaze, quickly charred for a smoky crust, and served atop a cloud of airy sweet‑potato foam scented with smoked paprika and lemon zest. Finished with toasted sesame seeds, micro cilantro, and a drizzle of citrus‑infused olive oil for a modern coastal experience.
Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 2
Ingredients:
1 kg Octopus (cleaned, about 1 kg)
2 Tbsp Sea salt (for brining)
2 Tbsp Olive oil (for brushing)
2 Tbsp White miso paste
3 Tbsp Soy sauce (low‑sodium)
2 Tbsp Mirin
1 Tbsp Rice vinegar
1 tsp Fresh ginger, grated
1 clove Garlic, minced
½ tsp Sesame oil
½ tsp (plus extra for dusting) Smoked paprika
2 medium (≈400 g) Sweet potatoes, peeled and cubed
120 ml Heavy cream
1 Tbsp Unsalted butter
1 tsp Lemon zest
1 g Micro cilantro (or micro basil)
½ tsp Toasted sesame seeds
pinch Black lava salt
1 tsp Olive oil, extra‑virgin (for drizzle)
1 unit Whipping siphon with N₂O charger
Instructions:
- 1. **Brine the octopus**: Dissolve 2 Tbsp sea salt in 2 L cold water. Submerge the octopus for 15 minutes, then rinse and pat dry.
- 2. 2. **Tenderize**: Place the octopus in a large pot with enough water to cover, add a splash of vinegar and a few peppercorns. Bring to a gentle boil, then reduce to a simmer for 45 minutes, or until the flesh is just tender when pierced with a fork. Remove, cool slightly, and cut the tentacles into 4‑inch sections.
- 3. 3. **Prepare the umami glaze**: In a small saucepan combine miso, soy sauce, mirin, rice vinegar, grated ginger, minced garlic and sesame oil. Warm over low heat, stirring until smooth; do not boil. Set aside.
- 4. 4. **Coat the octopus**: Brush each tentacle piece with 1 Tbsp olive oil, then lightly glaze with half of the umami sauce.
- 5. 5. **Char the octopus**: Heat a cast‑iron grill pan or grill over high heat until smoking hot. Place the octopus pieces skin‑side down and sear for 1‑2 minutes per side, until dark char marks appear but the interior remains moist. Brush with the remaining glaze while cooking. Transfer to a warm plate and keep covered.
- 6. 6. **Make the sweet‑potato foam**: Steam the cubed sweet potatoes until fork‑tender (≈12 minutes). Drain and mash with heavy cream, butter, smoked paprika, lemon zest, and a pinch of salt until ultra‑smooth. Pass the mixture through a fine sieve into a bowl, then pour into a whipped‑cream siphon. Charge with one N₂O cartridge, shake vigorously for 30 seconds, and let sit for 2 minutes.
- 7. 7. **Plate**: On a shallow, matte black plate, arrange two charred octopus pieces side by side. Drizzle a thin line of the remaining umami glaze around the edges. Dispense a generous swirl of sweet‑potato foam over and beside the octopus.
- 8. 8. **Garnish**: Sprinkle toasted sesame seeds, a pinch of black lava salt, and a dusting of smoked paprika on the foam. Scatter micro cilantro leaves and finish with a light drizzle of extra‑virgin olive oil.
- 9. 9. **Serve immediately** while the foam is airy and the octopus is still warm and smoky.