Grilled Octopus Recipe

Clean and tenderize

If octopus is not pre-cleaned, remove beak and innards and rinse thoroughly. To tenderize, freeze overnight then thaw (optional) or use gentle simmering described below.

Simmer octopus

In a large pot bring 2 liters water, 1 tablespoon kosher salt, crushed garlic, bay leaves, and sake (if using) to a gentle simmer. Dip the octopus 2–3 times into simmering water to curl the tips, then fully submerge. Maintain a gentle simmer (not a boil) and cook until octopus is tender when pierced with a knife at the thickest part, about 35–45 minutes for 2 lb total. Start checking at 30 minutes. Remove octopus and let cool in the cooking liquid for 15 minutes to retain moisture.

Prepare marinade

While octopus cools, whisk together shio koji (3 tbs), white miso (2 tbs), mirin (1 tbs), 2 tsp neutral oil, and lemon zest (1 tsp) until smooth. If miso is stiff, warm briefly to blend. Taste: marinade should be mildly salty, slightly sweet, and umami-forward.

Marinate octopus

When the octopus is cool enough to handle, cut tentacles from the head and slice into 1–1.5 inch segments (or leave small whole if preferred). Toss the pieces in the shio koji-miso marinade so every piece is coated. Cover and refrigerate for 30–60 minutes (minimum 30 minutes to allow koji enzymes to act; up to 2 hours).

Make the sauce: In a small bowl combine yuzu juice (2 tsp), lemon juice (1 tbs), soy sauce (1 tsp), rice vinegar (1 tsp), honey (1 tsp), and sesame oil (1 tsp). Whisk until honey dissolves. Taste and adjust: add up to 1 tsp more yuzu or lemon for brightness, or a pinch more honey for balance.

Prep garnishes: Thinly slice scallions, toast sesame seeds in a dry pan for 1–2 minutes until fragrant, and halve lemon wedges. If using microgreens or shiso, rinse and spin dry.

Preheat grill

Preheat a gas or charcoal grill to high heat (about 450–500°F / 230–260°C). If using a cast-iron or grill pan, heat it until smoking hot. Oil the grates or pan lightly.

Sear octopus

Remove octopus from the marinade, letting excess drip off (reserve any remaining marinade for brushing, but do not reuse raw-contact marinade unless boiled). Brush pieces lightly with olive oil. Place octopus on the hot grill or pan, and sear until charred and crisp at the edges, about 1.5–2 minutes per side for slices and 3–4 minutes for thicker tentacles, turning once. Avoid overcooking—goal is char and flavor, not additional tenderness.

Finish seasoning

Transfer grilled octopus to a platter. Immediately sprinkle with flaky sea salt (about 1 tsp) and freshly ground black pepper to taste. Spoon a little of the yuzu-lemon sauce over the octopus (about half the sauce), and toss gently or brush to glaze.

Plate & garnish

Arrange octopus on serving plates with microgreens or shiso, scatter sliced scallions and toasted sesame seeds on top, and place lemon wedges at the side. Serve remaining yuzu-lemon sauce on the side for extra drizzle.