Asian Octopus Tapas

Ingredients for 16

• Marinade

• 2 Tbs Honey or agave syrup

• 2 Tbs gochuchang

• 1 Tbs minced Ginger

• 1 Tbs minced garlic

• 2 limes zested

• 1/4 cup sesame oil

• 1 cup tamari

• 3 whole octopus not baby octopus

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 77ºC / 170.6ºF

• Step 2

  Remove octopus and separate tentacles reserve body aside.

• Step 3

  Place tentacles and marinade in a airtight ziplock bag for 2-4hrs before placing in water bath for 5 hours

• Step 4

  Season with salt and togarashi and place on the plancha to lightly char.

• Step 5

  Once heated through remove and rest.

• Step 6

  Serve single tentacle with bok choy purée, bok choy kimchi and simple salad of arugula, daikon and carrot in a light ponzu vinaigrette.

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• Step 0

  Place purée in center of plate.

• Step 1

  Lay octopus tentacle at plates 6 o’clock position

• Step 2

  Mix the simple salad and lightly dress with ponzu vinaigrette.

• Step 3

  Toss bok choy kimchi in with salad and lightly mix.

• Step 4

  Place salad and kimchi down starting at the center of plate and trailing off to the 2 o’clock position.

• Step 5

  Serve.

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