Octopus Twigim Recipe

Prep the octopus

If using raw octopus, simmer gently until tender (about 45–60 minutes depending on size), then cool. If using pre-cooked octopus, rinse and pat dry. Slice tentacles into 1/2–3/4" thick pieces or keep whole small tips for frying. Pat thoroughly dry with paper towels to remove surface moisture (this helps batter adhere and reduces oil splatter).

Make the batter

In a bowl, combine all-purpose flour, rice flour, cornstarch, and fine sea salt. If using egg, whisk the egg with the cold water, then pour into dry mix and stir lightly; batter should be slightly lumpy and chill-cold. If not using egg, gradually whisk cold water into the dry mix until you get a thin, slightly lumpy batter. Keep a few ice cubes nearby or place the bowl in a larger bowl of ice to keep the batter very cold — this yields a crispier fry.

Heat the oil

Heat neutral oil in a deep pot or heavy-bottomed fryer to 350°F (175°C). Use enough oil so pieces can float without crowding. If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise immediately.

Fry the octopus

Lightly dust the dried octopus pieces with a tablespoon of flour or cornstarch (not listed separately) to help batter stick. Dip each piece into the chilled batter, letting excess drip off. Fry in small batches so oil temperature remains steady, about 2–3 minutes per batch until batter is golden and crisp. Remove with a slotted spoon to a wire rack set over a sheet tray; keep warm in a 200°F (95°C) oven if needed. Maintain oil at 350°F for consistent results.

While oil heats, prepare the celtuce: place peeled and julienned celtuce in a bowl, sprinkle with kosher salt and toss. Let sit 5 minutes to soften slightly, then squeeze out any excess liquid and return to bowl. Toss with rice vinegar and sesame oil. Finish with toasted sesame seeds. Keep chilled until plating so it provides a crisp, bright counterpoint to the fried octopus.

Blanch perilla leaves in boiling water for 10–15 seconds to brighten color, then immediately plunge into an ice bath and pat dry. In a blender or food processor, combine perilla leaves, mayonnaise, minced garlic, lemon juice, soy sauce, and the teaspoon of neutral oil. Blend until smooth and pale green. Taste and season with salt if needed. If too thick, thin with a little more neutral oil or a teaspoon of water to reach an easy-dipping consistency.

Rinse the julienned potatoes in cold water to remove surface starch, then dry thoroughly with clean kitchen towels or paper towels. Toss the dried potato sticks with the potato starch or cornstarch until evenly coated.

In the same oil used for the octopus (or a fresh batch heated to 350°F / 175°C), fry the potato sticks in small handfuls until pale golden and crisp, about 2–4 minutes. Remove to a rack or paper towel and immediately season with fine sea salt.

If you want an extra-crisp nest, fry a small handful of the coated potato sticks pressed together with tongs into a loose nest shape and drain on a rack.

Arrange a small mound of the dressed celtuce on each plate. Place hot octopus twigim pieces on top or beside the celtuce. Spoon or pipe perilla aioli alongside or dot across the plate. Add a nest or scattered crispy potato sticks for texture. Garnish with microgreens or mitsuba and a lemon wedge for squeezing. Serve immediately so the fried components remain crisp.