Tawa Charred Octopus Recipe

Tenderize and Simmer

Bring 2 liters of water with the white wine, bay leaves, peppercorns, 3 tsp salt and the crushed garlic to a simmer in a large pot. Submerge the cleaned octopus, and simmer gently (not a rolling boil) for 35–45 minutes depending on size — check tenderness by inserting a skewer into the thickest part of a tentacle; it should pierce with slight resistance. Remove octopus and immediately plunge into an ice bath to stop cooking and set texture. Reserve 250 ml of the cooking liquid for the cauliflower purée if desired.

Prep for Josper/Grill

When cool enough to handle, cut the tentacles from the head and trim. Pat dry thoroughly with paper towels. Toss the tentacles with 2 tablespoons olive oil, a pinch of salt and a squeeze of lemon. Let rest 10 minutes to absorb.

Char on Josper (or very hot grill/pan)

Preheat the Josper oven until very hot (charcoal high heat) or preheat a heavy cast-iron griddle over high heat. Brush the grill/grate with oil. Place tentacles on the hot surface and char for 2–3 minutes per side until deep mahogany with some blistering and edges crisp (total 6–8 minutes depending on thickness). During the last minute, brush lightly with remaining 1 tablespoon olive oil and a little lemon juice. Remove and rest 2–3 minutes.

Steam or simmer the purple cauliflower florets in the reserved cooking liquid (or 150 ml vegetable stock/water) until very tender, about 10–12 minutes. Drain, reserving a little cooking liquid.

Transfer cauliflower to a blender or food processor with 30 g butter, 60 ml heavy cream, 1 tbsp lemon juice, 1 tsp salt and 1 tsp white pepper. Purée until completely smooth, adding a tablespoon or two of reserved cooking liquid or stock if necessary to reach a silky consistency. Taste and adjust seasoning. Keep warm.

For a very smooth, restaurant texture, pass the purée through a fine-mesh sieve, pressing with a spatula.

Combine 80 ml soy sauce, 80 ml mirin, 60 ml sake and 50 g brown sugar in a small saucepan over medium heat. Stir until the sugar dissolves, then bring to a gentle simmer. Reduce the heat and simmer for 6–8 minutes until slightly thickened and glossy.

Mix 1 tsp cornstarch with 1 tbsp water to make a slurry. Whisk the slurry into the simmering sauce and cook another 30–60 seconds until the sauce coats the back of a spoon. Remove from heat and allow to cool slightly; it will thicken more as it cools. Keep warm for glazing.

Spoon a generous smear or quenelle of the purple cauliflower purée onto each plate to create a base for the octopus.

Place two or three charred octopus tentacle pieces over the purée. Brush the tentacles lightly with the warm eel sauce for a glossy, savory-sweet finish. Spoon a little extra eel sauce artistically on the plate.

Drizzle a little extra virgin olive oil around the plate, scatter toasted sesame seeds and microgreens or chopped chives over the octopus. Sprinkle a small pinch of smoked sea salt if using.

Serve immediately while octopus is warm and the purée is silky.