Barbecued Octopus, Soy infused watermelon, avocado, rice
Recipe by Paul O'Malley, Kikkkoman Masters 2016 Runner Up
- Serves4
Ingredients
- 1 large octopus (approx. 2kg)
- 2 banana shallots (sliced)
- 1 large bunch of coriander
- 1 large bunch of mint
- 500g Shaoxing wine
- 300g Kikkoman soy sauce
- 165g soft dark brown sugar
- 1 small watermelon
- 3 ripe avocados
- 50g natural yoghurt
- 50g dehydrated wild rice
- 300g vegetable oil
To finish:
- coriander cress
Method
For the octopus
Remove the tentacles from the head of the octopus & wash quickly
Place the tentacles in a pressure cooker along with the shallots, 400g of the shaoxing, 600g water, 50g Kikkoman and the stalks only from the mint & coriander
Cook on full pressure for 25 minutes
Remove the octopus from the stock & allow to cool slightly
Strain the stock & reserve
Peel the outer membrane from the tentacles and reserve until serving
For the watermelon
Cut the watermelon into 2cm x 2cm dice
Place 20 pieces in a vacuum bag with 50g Kikkoman & vacuum seal on full pressure
Leave at room temperature until serving
For the avocado puree
Peel & roughly dice the avocado
Blend with the yoghurt, mint leaves & coriander leaves until smooth
Pass through a chinoise & put in a squeezy bottle
For the barbecue glaze
Place the remaining 200g kikkoman & 100g shaoxing in a wide based sauce pan along with the brown sugar & 100g of strained octopus stock
Reduce slowly by about two thirds
For the wild rice
Place the vegetable oil in a large pot & heat to 170°c
Carefully add the dehydrated rice to the oil & cook until the rice puffs
Drain the rice onto paper towel & season lightly
To finish
Place a griddle pan over a very high heat until smoky
Put 4 of the octopus tentacles in the pan & colour for a few seconds on either side.
Add the barbecue glaze & reduce until sticky, turning the octopus constantly
Remove the octopus & carve into slices
Arrange on the plate along with the watermelon avocado puree & wild rice
Finish with some coriander cress
