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Ingredients
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Octopus
Cilantro & Yuzu Kosho Sauce
Method
Preparing the Octopus
- 1
Clean the Octopus
Rinse the cleaned octopus under cold water to remove any excess salt or impurities.
- 2
Tenderize the Octopus
Using a meat mallet or a rolling pin, gently pound the octopus to tenderize it. This helps achieve a more tender texture when grilled.
- 3
Marinate the Octopus
In a large bowl, combine the olive oil, salt, black pepper, and juice of one lemon. Add the octopus and ensure it is well coated. Cover and refrigerate for at least 1 hour, preferably overnight.
Making the Cilantro & Yuzu Kosho Sauce
- 4
Combine Ingredients
In a mixing bowl, add the chopped cilantro, yuzu kosho, minced garlic, lime juice, and honey. Stir well until the ingredients are fully incorporated.
- 5
Adjust Seasoning
Taste the sauce and adjust seasoning if necessary. You can add more yuzu kosho for heat or honey for sweetness according to your preference.
Grilling the Octopus
- 6
Preheat the Grill
Preheat your grill to medium-high heat.
- 7
- 8
Serve
Once grilled, remove the octopus from the grill and let it rest for a few minutes before slicing. Serve with the cilantro and yuzu kosho sauce on the side.
