You are cooking: Miso Roasted Fremantle Octopus with burnt cucumber, sesame and wakame salad
calculating... July 14, 2023

Miso Roasted Fremantle Octopus with burnt cucumber, sesame and wakame salad

  • 4-6 people as a shared entree
  • 15 minutes
  • 60 minutes

Cooking Fremantle Octopus

Bring the water and all stock ingredients to the boil.
Gently place the octopus in and cook for 35-45 minutes on low or just boiling.
Remove octopus when cooked and bring to room temperature.

Miso glaze

Place the sake and mirin in a pot and bring to the boil. Light with lighter and burn off until flames disappear.
Add all other ingredients and bring to boil then chill until needed (will last 1 month in a fridge).

Burnt Cucumber, Sesame and wakame salad

Slice the cucumber in half and remove the seeds of half the cucumber.
Cut the cucumber thin and place in bowl with the salt for 15 minutes - then pat dry.
Heat a BBQ up to hot, and place the other half of the cucumber on the grill, charring on both sides for 2-3 minutes until dark.
Cut the burnt cucumber in larger pieces and add to the salted cucumber.
Slice the soaked seaweed into small strips.
Whisk the dressing ingredients until sugar has dissolved them pour over the cucumber and seaweed.

Rub the cooked octopus tentacle with the miso and grill hot for 1-2 minutes on each side until the glaze has caramelised.
Apply the glaze again halfway through cooking.

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  • 1 kg defrosted large Fremantle Octopus tentacles
  • Stock
  • 1 litre water
  • ½ cup Japanese vinegar
  • 1 tsp. toasted black pepper corns
  • 1 Tbsp. soy sauce
  • 1 piece ginger
  • Miso glaze
  • 50gm White Miso
  • 25ml Sake
  • 25 ml Mirin
  • 25 gm Sugar
  • Burnt Cucumber, Sesame and wakame salad
  • 1 long continental cucumber
  • 10gm wakame seaweed soaked in water
  • 1 tsp. salt
  • 1 tsp toasted sesame seeds
  • 3 tbsp. rice wine vinegar
  • 1 tbsp. sugar
  • ½ tsp. soy

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