Search Recipes

Page will refresh on filter selection.

Meal Type

Cuisine

Grilled Octopus

Featured in the Honolulu Star-Advertiser on April 12, 2017.

electric_kitchen_logo

Ingredients:

Grilled Octopus

  • 11/2 pounds raw octopus, cleaned and beak removed
  • 1/4 cup sugar
  • 1/4 cup shoyu
  • 1 teaspoon mirin
  • 2 tablespoons black pepper
  • 1 tablespoon sesame oil
  • 4 cloves garlic, minced
  • 4-5 kiawe wood chips (available at local hardware stores), soaked overnight
  • Hawaiian salt, to taste
  • 1 lemon, quartered into wedges
  • 1 teaspoon chili oil (optional)
  • 2 stalks green onions, chopped
  • 1/4 cup Chinese parsley, chopped

Directions:

  1. If preparing freshly caught octopus, clean and then freeze prior to cooking for 2 days maximum to allow meat to tenderize.
  2. Defrost and rinse with water.
  3. Mix sugar, shoyu, mirin, salt and pepper, sesame oil, garlic, and marinate octopus overnight.
  4. Place soaked wood chips on top of charcoal for extra flavor.
  5. When coals turn grey, place octopus on grill; cook 5-6 minutes on each side.
  6. Do not overcook.
  7. Thinly slice and garnish with Hawaiian salt, lemon wedges, drizzled chili oil, chopped green onions and Chinese parsley.

Makes 5 servings.

Tip: When cleaning the octopus, most have you dispose of the ink sack; however there are risotto or spaghetti recipes that use this as a main ingredient. Have a plan to use all parts of the octopus to reduce waste.

Approximate Nutrient Analysis per cup serving (not including chili oil to taste):
200 calories, 4 g fat, 0.5 g saturated fat, 65 mg cholesterol, greater than 3000 mg sodium, 18 g carbohydrate, 1 g fiber, 10 g sugar, 23 g protein

Review

Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.