Restaurants›Corner Kitchen›Miso Poached Octopus With Wakame Salad, Pickled Shitakes, Crispy Citrus Tofu And Black Garlic Puree Recipe

Miso Poached Octopus With Wakame Salad, Pickled Shitakes, Crispy Citrus Tofu And Black Garlic Puree Recipe

Inspired by Corner Kitchen
Time2h 30m
Serves4

Indulge in our exquisite Miso Poached Octopus, tenderly cooked to perfection and served atop a vibrant Wakame Salad. This dish is beautifully complemented by tangy Pickled Shitakes, adding depth and flavor. Delight in the crispy Citrus Tofu, which brings a refreshing crunch, while the rich Black Garlic Puree adds an aromatic finish. A harmonious blend of textures and flavors that will transport your palate to the sea.

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Ingredients

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Octopus and Marinade

Wakame Salad

Pickled Shitakes

Crispy Citrus Tofu

Black Garlic Puree

Method

Miso Poached Octopus

1

Poach the Octopus

In a large pot, combine water, miso paste, rice vinegar, and soy sauce. Bring to a simmer. Add the octopus and poach for 45-60 minutes until tender. Remove from heat and let cool in the broth.

Prepare the Wakame Salad

2

Soak and Mix

Soak dried wakame in water for 10 minutes until rehydrated. Drain and chop. Mix with sliced cucumber, sesame oil, soy sauce, rice vinegar, and sesame seeds.

Pickle the Shitakes

3

Pickling Process

Combine rice vinegar, sugar, and salt in a pot over medium heat until sugar dissolves. Pour over sliced shitake mushrooms and let sit for at least 30 minutes.

Crispy Citrus Tofu

4

Prepare and Fry

Press tofu to remove excess moisture. Cut into cubes, coat in cornstarch, and mix in orange and lemon zest. Heat oil in a pan and fry tofu until golden and crispy.

Black Garlic Puree

5

Blend Ingredients

In a blender, combine black garlic, olive oil, and lemon juice. Blend until smooth. Adjust seasoning if necessary.

Assembly

6

Plate the Dish

Slice the poached octopus and arrange on a plate. Serve with wakame salad, pickled shitakes, crispy tofu, and a dollop of black garlic puree.