Hibachi Grilled Octopus with Almond Tarator - Chef Recipe by Billy Buchanan

Ingredients

230 g octopus (1 XL octopus tentacle)
80 g koji marinade
60 g almond tarator
120 g nduja dressing


Koji marinade:

25 g koji
25 g liquid koji
10 g sugar
10 g olive oil
10 g rice wine vinegar

Almond tarator:

333 g blanched almonds
1 large garlic clove
1 tsp Maldon sea salt
33 g rice wine vinegar
250 g crushed ice
165 g grape seed oil

Nduja dressing:

25 g nduja
50 g EVOO
50 g canola oil

Method

Blanch octopus tentacle in salted boiling water, then cool down in ice.

Koji marinade:

Whisk all ingredients together.

Place blanched octopus in a vacuum bag with the koji marinade and steam in a combi oven for 5 1/2 hours at 79 C.

Almond tarator:

Using Robocoupe blend almonds into powder, add garlic, salt, vinegar and crushed ice.

Blend into paste. Slowly add in grape seed oil.

Check seasoning and add to piping bag.

Nduja dressing:

Blitz in Vitamix on high speed for 2 minutes.

Recipe provided by Kost