Teriyaki Glazed Octopus Recipe
Sticky Rice, wasabi emulsion, yuzu aioli, furikake
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Ingredients
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Octopus
Sticky Rice
Wasabi Emulsion
Yuzu Aioli
Garnish
Method
Prepare the Octopus
Cook the Octopus
In a large pot, bring water to a boil. Add octopus and simmer for 45 minutes or until tender. Remove and let cool.
Make the Teriyaki Glaze
In a saucepan, combine soy sauce, mirin, brown sugar, and sesame oil. Bring to a simmer and cook until slightly thickened, about 5-10 minutes.
Prepare the Sticky Rice
Cook the Rice
Rinse the short-grain rice under cold water until the water runs clear. Combine rice, water, and salt in a rice cooker and cook according to the manufacturer's instructions.
Make the Wasabi Emulsion
Combine Ingredients
In a bowl, mix wasabi paste, mayonnaise, and lemon juice until smooth. Adjust flavor with more wasabi if desired.
Make the Yuzu Aioli
Assembly
Plate the Dish
On a serving plate, place a mound of sticky rice, top with grilled octopus, drizzle with wasabi emulsion and yuzu aioli, and sprinkle with furikake.