Name: Charred Octopus Tentacles with Black Garlic Miso, Fermented Plum Gastrique, and Smoked Egg Yolk Foam
Prep time: 30 min
Cook time: 1 h 50 min
Total time: 3 h 5 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1.5 kg (approx. 3.3 lb) whole octopus, thoroughly cleaned; 1 large lemon, halved; 2 bay leaves; 1 tablespoon (15g) whole black peppercorns; 4 cloves garlic, smashed; 30ml (2 tablespoons) extra virgin olive oil, for charring; 60g (2 oz) black garlic cloves, peeled; 60g (2 oz) white miso paste (shiro miso); 30ml (2 tablespoons) mirin; 15ml (1 tablespoon) sake (junmai or similar dry style); 15ml (1 tablespoon) tamari or high-quality soy sauce; 5ml (1 teaspoon) toasted sesame oil; 100g (3.5 oz) umeboshi plums, pitted (approx. 4-5 plums); 60ml (4 tablespoons) unseasoned rice wine vinegar; 30g (2 tablespoons) granulated sugar; 60ml (4 tablespoons) water or dashi (vegetable or kombu-based for depth); 4 large egg yolks; 60ml (4 tablespoons) water; 2g (1/4 teaspoon) Diamond Crystal kosher salt; 0.5g (1/8 teaspoon) xanthan gum; Wood chips for cold smoking (e.g., apple, cherry), OR 1/4 teaspoon liquid smoke (food grade); Micro cilantro leaves, for garnish; Toasted black sesame seeds, for garnish

Magic Sous

Charred Octopus Tentacles with Black Garlic Miso, Fermented Plum Gastrique, and Smoked Egg Yolk Foam — Magic Sous