Grilled Teriyaki Octopus
A simple way of serving octopus, marinated in savoury teriyaki. Part of our series of Japas (Japanese tapas recipes for chefs).
- Preparation Time20 mins
- Additional Time30 mins for marinating
- Cooking Time30 mins
Nutrition per serving
- Energy220 Kcals
- 10 octopus tentacles
- Approx 200 ml Kikkoman Teriyaki Marinade (10% of the octopus weight)
- 400 g small potatoes
- 1 tbsp olive oil
- Dried oregano
- 1 lemon
- 2-3 sprigs parsley
Place the octopus in a freezer bag with the Teriyaki Marinade. Seal the bag so that it is airtight and leave to marinate in the fridge for approx 30 minutes. Peel and halve the potatoes, then cook them for approx 20 minutes in salted water.
Heat up the oil in a pan. Fry the potatoes in the oil and set aside. Remove the octopus from the marinade and cook on a griddle or under the grill.
Plate up the potatoes and grilled teriyaki octopus, top with a sprinkling of oregano and garnish with lemon and parsley.