ARLINGTON, WA – Who says you can’t do a gourmet meal on the road? You know my motto, “There’s no reason to eat poorly on the road.”

And tonight, we’re doing an easy octopus recipe anyone can do… yep I said it… Octopus. Now before you squirm or get overly concerned about how to cook it, I think this recipe is a fun, easy one to put into your cooking repertoire. 

The key to doing this meal, is knocking out the mise-en-place at home before you hit the road. If you do that, it will make this a breeze.

So I hope you like it. I hope you consider doing something like this on the road. You’ll impress anyone who sits down for dinner with you!

“MISO GLAZED OCTOPUS WITH VEGGIES”

THE RECIPE:

Ingredients – Octopus, Baby Bok Choy, Yellow Zucchini, Mushroom, Butter, Olive Oil, Low Sodium Soy Sauce, Mirin, Rice Wine Vinegar

Spices – Garlic powder, Minced Garlic, Salt, Pepper, Miso Paste 

Step 1 – Thaw your octopus in water. Once it’s ready, clean and place into a pot of boiling salted water for about 25-30 minutes. Once it’s fork tender, take out and chill.  Then chop up the octopus into 6 pieces.(You will have additional octopus you can freeze) At this point you can place in a reusable bag for the road.

Step 2 – When you’re ready to start cooking, start heating up two pans and then into both, you want to add two tablespoons of olive oil and a tablespoon of butter into both pans.

Step 3 – Into one of the pans, you want to add in your octopus, along with a half teaspoon of salt & pepper, along with a teaspoon of garlic powder and start to cook down for 3-5 minutes. About 2 minutes in, add in a tablespoon of minced garlic. 

While the octopus is cooking, to the other cast iron skillet add in one more teaspoon of butter, then drop your vegetables. To the pan you want to pour in a tablespoon of low sodium soy sauce and mirin, along with a tablespoon of minced garlic and cover and cook down.

Step 4 – After you octopus has started to cook in the pan for about 5 minutes, you want to add in a tablespoon each of mirin, rice wine vinegar, and 2 tablespoons of miso paste.  Also, add in a teaspoon of low sodium soy sauce. Cover, turn your heat down and cook for another 7-10 minutes.

Step 5 – Finally, time to plate it up and dive into a delicious seafood meal on the road!

What a way to finish off a great day at the park. Something fun and definitely unique. Octopus doesn’t have to me intimidating. It’s an easy fun meal to “Chef-It-Up” with!

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