Grilled octopus with yuzu ketchup

by Janice Wong and Jonathan Sparber

Yes, ketchup can be made at home. It also tastes much better - you can adjust the salt and tomato content to suit your tastebuds. Prepare this overnight, but don't marinate the octopus for too long - the flavours do intensify, as does the salt content.

Recipe serves 4
Difficulty: Medium
Preparation time: 8 hours or overnight
Cooking time: 30 minutes + 15 minutes

Ingredients:
12 octopus tentacles
6g or 1 clove garlic, crushed
2g paprika powder
4g sea salt
20ml olive oil
1 serving of yuzu ketchup

For the yuzu ketchup (makes 4 servings):
30ml yuzu juice
90g onion, diced
2g sugar
30g tomato paste
2g paprika powder
3g sea salt
2g or 1 small clove garlic, crushed
60ml grapeseed oil

Method:

1. A day before serving, make the yuzu ketchup: sweat the diced onion and crushed garlic in a pan with oil on low heat until softened.
2. Add paprika powder and tomato paste, and continue cooking on low heat.
3. Add the remaining ingredients for the yuzu ketchup and cook for 30 minutes.

4. When done, prepare the octopus: blend the rest of the ingredients except the octopus tentacles to make a marinade.

5. Add octopus and marinate overnight.

6. When ready to serve, remove octopus from marinade and grill over high heat.

7. Serve with some yuzu ketchup.

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Chef-owner of 2am:dessertbar and 2am:lab, Janice Wong, is known for creating desserts that resemble paintings on a plate. She takes making desserts very seriously – serious fun, that is: from pop rocks to fruit leathers (and these are putting her work simply), there is never a dull moment - not when there almost always is a story behind each dish.
Jonathan Sparber is the consulting resident chef at 2am:lab. The former Spice Market London chef approaches each of his projects differently to create a unique and creative experience for the guests and the team.




Source:  Hungrygowhere
More News:  Gofishtalk