Kikkoman Sales USA, Inc. worked with renowned Chef José Mendín of Pubbelly Group on this Grilled Octopus dish.


  • Spanish octopus (6-8 size) 4-5 tentacles
  • 1 vacuum bag per tentacle
  • 1 tablespoon garlic, sliced
  • 2 slices shallot
  • 1 tablespoon duck fat
  • 8 quarts hot water (180°F)
  • Chives, sea salt, key lime and garlic chips, garnish as desired

Lemongrass Sauce

  • 900 grams tom yum paste
  • 1 liter lemon juice, strained
  • 1 liter lime juice, strained
  • 100 milliliters Kikkoman Soy Sauce
  • 15 pieces garlic
  • 1 Pieces ginger

Ginger miso butter

  • 1 quart miso
  • 1 quart clarified butter
  • ½ cup yuzu
  • 1.5 ounce ginger


Grilled Octopus

  1. In a large plastic container, set up sous vide runner and add water. Turn it on to 176°F.
  2. Place octopus inside vacuum bags. Add the shallot, sliced garlic, and duck fat and seal on the vacuum machine until no air is inside the bags.
  3. Once desired temperature is reached, place octopus bag inside hot water and cook for 7-8 hours or until tender.
  4. Once finished, place octopus in a prepared ice bath to cool immediately.

Lemongrass Sauce

  1. In a Japanese grinder, grind the garlic and the ginger.
  2. In a blender mix all ingredients except the oil. Add oil slowly to emulsify together.


  1. Bush Grilled Octopus with ginger yuzu miso butter.
  2. Slice octopus into bite sized pieces and dress with lemongrass sauce.
  3. Top with chives, seas salt, key lime and garlic chips.       
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