You are cooking: Okonomiyaki-Style Red Hot Fremantle Octopus
calculating... April 30, 2021

Okonomiyaki-Style Red Hot Fremantle Octopus

  • 2 people
  • 20mins
  • 20mins
  1. Drain the Red Hot Marinated Fremantle Octopus out of the tub. Cover and set aside.
  2. Pre-heat your oven to 230C.
  3. Toss the brussels sprouts with olive oil and season to taste. Line up on a baking pan and roast until golden brown. About 10 minutes.
  4. In the meantime, in a bowl mix Worcestershire, ketchup, rice wine vinegar, ginger and bring to a boil. Reduce to a simmer and cook until thicker in consistency like a glaze.
  5. Toss the roasted brussels sprouts and Fremantle Octopus with the reduction and season to taste. Transfer to a platter.
  6. Sprinkle with nori, then squeeze mayonnaise over in stripes, cover the whole dish. Top with sesame seeds, spring onion and a dusting of togarashi. Enjoy!
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  • 250g Red Hot Marinated Fremantle Octopus, drained
  • 400g Brussels, split
  • 2tbsp Olive Oil
  • ½ Cup Worcestershire Sauce
  • 1 ½ tbsp Ketchup
  • 1 tbsp Rice Wine Vinegar
  • ½ tsp Ginger, fine grated
  • ¼ tsp Togarashi
  • 1 Nori sheet, toasted
  • ½ tbsp Sesame Seeds, toasted
  • Kewpie Mayonnaise
  • ½ Spring Onion

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