Grilled Japanese Octopus with Yuzu Kosho

Introduction

Experience an exquisite Japanese delicacy with this grilled octopus recipe, infused with citrusy yuzu kosho. The Arteflame grill’s high-temperature searing locks in tenderness while the flat griddle cooktop ensures a perfect caramelized finish. Master this dish with ease and impress your guests with bold, smoky flavors!

Ingredients

• 2 lbs octopus, cleaned
• 3 tbsp butter
• 1 tbsp yuzu kosho paste
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp mirin
• 1 clove garlic, minced
• 1 tsp sesame oil
• 1 tsp grated ginger
• Chopped scallions for garnish
• Lemon wedges for serving

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the grill and stack firewood on top.
3. Light the napkins and allow the fire to spread.
4. Wait about 20 minutes until the grill is ready for cooking.

Step 2: Pre-cook the octopus

1. Place the octopus on the outer edge of the flat top cooktop.
2. Let it slowly cook in its juices for 15-20 minutes, turning occasionally.
3. Once tender, remove and slice into manageable tentacle portions.

Step 3: Sear the octopus

1. Move the octopus pieces to the center grill grate.
2. Sear each piece for about 1-2 minutes per side until a crisp caramelized crust forms.
3. Transfer to the griddle area to finish warming through.

Step 4: Prepare the yuzu kosho sauce

1. In a small bowl, mix yuzu kosho paste, soy sauce, rice vinegar, mirin, garlic, sesame oil, and ginger.
2. Drizzle over the grilled octopus or serve on the side.

Step 5: Garnish and serve

1. Sprinkle chopped scallions over the octopus.
2. Serve with lemon wedges for a bright citrus finish.

Tips

• Always sear the octopus over the 1,000°F center grate to lock in flavors.
• Move the octopus to the flat cooktop for an even finish.
• Remove from the grill when the internal temperature is 15°F below the target.

Variations

1. Spicy Miso Octopus: Add 1 tbsp of miso paste and a pinch of chili flakes to the sauce.
2. Citrus Soy Octopus: Replace yuzu kosho with orange zest and add an extra tablespoon of soy sauce.
3. Garlic Butter Octopus: Melt an extra tbsp of butter with minced garlic and drizzle over the octopus before serving.
4. Teriyaki Octopus: Swap yuzu kosho for teriyaki sauce for a sweeter profile.
5. Sesame Chili Octopus: Add toasted sesame seeds and a dash of Szechuan pepper for extra heat.

Best pairings

• Steamed jasmine rice
• Crisp Japanese cucumber salad
• Grilled shishito peppers
• Chilled sake or dry white wine

Conclusion

Grilling octopus on the Arteflame grill provides an unmatched smoky depth with a perfectly crisped exterior. Serve it with yuzu kosho sauce to elevate the flavors with a bright citrusy kick. This Japanese-inspired dish is an absolute must-try for anyone who enjoys gourmet grilling.