Chef Benny Doro

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0 Crispy Octopus and Edamame

Oct 08

IMG_6458 (683x1024)
Unique way of preparing baby octopus. Perfect starter to any elegant meal and takes very little time. Trust me when you serve this you will see eyes light up and smiles.

Crispy Octopus and Edamame

On 08/10/2011 (Saturday) at 2:40 am by Benny.
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  • Prep Time:
    5 min
  • Cook Time:
    30 min
  • Ready Time:
    35 min


1 servings


  • 2 or 3 baby octopus per person
  • Benny's Teriyaki Sauce see ingrediants in recipe
  • one cup fresh edamame
  • tablespoon butter
  • chili rings slice fresh chilis
  • dashi (fish broth)
  • kosher salt and pepper


1. Baby Octopus braised 30 min in one cup soy, knob grated ginger, 3 garlic cloves chopped, tablespoon honey, 3 cups water,  drizzle sesame oil, then grilled until charred

2. Reduce braising liquid to syrup.

3. One cup fresh edamame, mix with equal parts dashi and bring to a boil, add knob of butter salt and pepper and blend return to heat reduce until thick check for seasoning

4. Plate putting edamame on bottom then octopus on top tentacle facing up, finish with chili ring and a dab of the reduced braising liquid




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