Sounds wild, but it's really good; the matcha green tea powder gives the sauce a unique punch!
Cooking time: 1 hour 20 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | Octopus, approx. 1.2-1.5 kg, ready to cook, defrosted or fresh | |
| 2 | Spring onions | |
| 1/2 | Lemon | |
| 5 | cm | Ginger, sliced |
| 1 | Garlic clove, crushed | |
| Vegetable oil, salt, black pepper | ||
| Teriyaki sauce for glazing | ||
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | tablespoon(s) | Hot water |
| 4 | teaspoon(s) | Matcha powder |
| 180 | ml | Japanese mayonnaise (e.g. Kewpie) |
| 1 | tablespoon(s) | Honey |
| 1/2 | teaspoon(s) | Sea salt |
| 1/2 | teaspoon(s) | Wasabi, optional |
| Ingredients (4 servings) | ||
|---|---|---|
| Chilli, in fine rings | ||
| 1 | Lemon, cut into slices | |
Tip:
Falstaff wine recommendation
Ried Poharnig Sauvignon Blanc 2023
Winery Erwin Sabathi, LeutschachSoil-influenced flint notes, cool, precise fruit aromas, fresh alpine flowers, blackcurrant leaves, elegant with vibrant acidity, cool, salty minerality on the palate, delicate juiciness on the finish.
sabathi.com, 25 Euro
*Cover picture porcelain: Collection "A la maison" by Frankl24
