Remove from the water, drain and slice off the legs ... Keywords grilled octopus, The Unofficial Yellowstone Cookbook, ...

Heat a griddle pan (or even better, a charcoal barbecue) until almost smoking. Brush the octopus legs with oil and char over a high heat for 1-2 minutes each side until nicely marked, just like a ...

soy sauce, chilli powder, golden syrup and mirin. Mix well and then set aside. Heat a medium pan of boiling water, add the octopus to the boiling water and blanch for 1½ minutes, then drain.

Add the garlic and sauté until light brown, taking care not to burn. Using tongs, carefully add the octopus and red-pepper flakes (make sure the octopus is dry or it will splatter in the oil ...

Slice the octopus tentacles by moving the tip of a knife ... aluminum foil and steam cook for 3 min on each side. 4. For the sauce, combine the dashi broth, rice vinegar, sugar, usukuchi soy ...

Place the octopus, wine cork, bay leaves, and salt and pepper in a large pot. Cover generously withwater, and bring to a boil. Reduce the heat, and cook the octopus at a vigorous simmer until ...