Asian Octopus Tapas

Sous vide octopus in a Asian marinade

Author

John Boulanger

Prep Time: 01:00

Recipe Time: 05:00

Temperature : 170.6F / 77C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 77ºC / 170.6ºF
2. Remove octopus and separate tentacles reserve body aside.
3. Place tentacles and marinade in a airtight ziplock bag for 2-4hrs before placing in water bath for 5 hours
4. Season with salt and togarashi and place on the plancha to lightly char.
5. Once heated through remove and rest.
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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1. Place purée in center of plate.
2. Lay octopus tentacle at plates 6 o’clock position
3. Mix the simple salad and lightly dress with ponzu vinaigrette.
4. Toss bok choy kimchi in with salad and lightly mix.
5. Place salad and kimchi down starting at the center of plate and trailing off to the 2 o’clock position.
6. Serve.