Grilled octopus with ponzu sauce and capers

5 1 ratings
Total time 85 mins
15 mins preparation time
10 mins cooking time
60 mins marinating time

Tickle your taste buds with this light dish of grilled octopus. Accompanied by a refreshing, buttery ponzu sauce with a hint of citrus and capers for an extra burst of flavour, this simple but sophisticated dish is sure to make waves at your dinner table.

Ingredients

2 portion(s)

Octopus:

400 g
octopus tentacles (blanched)
2 
cloves of garlic
 ½ tsp
ground sweet paprika
1 tbsp
olive oil
1 pinch
of chilli flakes

Salsa:

100 g
cherry tomatoes
50 g
capers
 ½ tsp
grated lemon zest
2 tbsp
olive oil
A few leaves of fresh basil

Ponzu butter:

150 ml
sake
1 tbsp
lemon juice
100 g
butter
Nutritional facts (per portion): 2867 kJ  /  686 kcal
50 g Fat
34 g Protein
22 g Carbohydrates

Preparation

Step 1

400 g octopus tentacles (blanched) – 4 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon2  cloves of garlic –  ½ tsp ground sweet paprika – 1 tbsp olive oil – 1 pinch of chilli flakes

Cut the blanched octopus into smaller pieces.

Mix the Kikkoman Ponzu Lemon in a bowl with the crushed garlic, sweet paprika, olive oil and chilli. Add the octopus tentacles and marinate in the refrigerator for 1 hour.

Step 2

100 g cherry tomatoes – 50 g capers –  ½ tsp grated lemon zest – 2 tbsp olive oil – A few leaves of fresh basil

To prepare the salsa, quarter the cherry tomatoes, add the capers, lemon zest and olive oil. Tear and add the basil leaves.

Step 3

150 ml sake – 4 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon1 tbsp lemon juice – 100 g butter

Bring the sake, Kikkoman Ponzu Lemon and lemon juice to the boil in a pan (approx. 1 min). Add the butter and remove from the heat. Stir until the butter melts and a smooth sauce forms.

Step 4

Grill the octopus for about 3 minutes on each side. Serve with the salsa and ponzu butter.

Recipe-ID: 1235

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400 g octopus tentacles (blanched) – 4 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon2  cloves of garlic –  ½ tsp ground sweet paprika – 1 tbsp olive oil – 1 pinch of chilli flakes

Cut the blanched octopus into smaller pieces.

Mix the Kikkoman Ponzu Lemon in a bowl with the crushed garlic, sweet paprika, olive oil and chilli. Add the octopus tentacles and marinate in the refrigerator for 1 hour.

100 g cherry tomatoes – 50 g capers –  ½ tsp grated lemon zest – 2 tbsp olive oil – A few leaves of fresh basil

To prepare the salsa, quarter the cherry tomatoes, add the capers, lemon zest and olive oil. Tear and add the basil leaves.

150 ml sake – 4 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon1 tbsp lemon juice – 100 g butter

Bring the sake, Kikkoman Ponzu Lemon and lemon juice to the boil in a pan (approx. 1 min). Add the butter and remove from the heat. Stir until the butter melts and a smooth sauce forms.

Grill the octopus for about 3 minutes on each side. Serve with the salsa and ponzu butter.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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