Grilled Octopus with Daikon
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something that feels fancy but honestly comes together pretty quickly. Grilled octopus with daikon is a beautiful combination of tender, smoky seafood paired with crisp, peppery radish that just brightens everything up. The whole meal takes just over an hour from start to finish, and most of that is hands off cooking time. Daikon is packed with vitamin C and aids digestion, making this not just delicious but genuinely good for you. The citrus and ginger marinade keeps things light and fresh, while the sesame oil adds that rich, toasty depth that makes people think you spent all day in the kitchen. Trust me, this is a showstopper that your guests will love, and you'll feel so proud serving it.
Ella x
Ingredients
- 1 kgoctopus(cleaned and halved)
- 1 mediumdaikon radish(julienned)
- 6 tbspolive oil
- 3 tbspfresh lemon juice
- 2 tbspfresh lime juice
- 1 tbspfresh ginger(minced)
- 3garlic cloves(minced)
- 2 tbspsoy sauce
- 1 tbspsesame oil
- ½ tspred chili flakes
- 59 mlfresh cilantro(chopped)
- 1 tspsea salt
- ½ tspblack pepper
Detail level
Instructions
- 1
Bring a large pot of salted water to boil. Add octopus halves and simmer for 35-40 minutes until tender when pierced with a fork. Remove and let cool slightly, then pat dry and cut tentacles into manageable pieces.
Tip: The octopus should be cooked until the thicker parts are easily pierced but not falling apart.
- 2
While octopus cooks, whisk together olive oil, lemon juice, lime juice, minced ginger, garlic, soy sauce, sesame oil, and red chili flakes in a bowl. Season with sea salt and black pepper.
Tip: Prepare the vinaigrette ahead and let flavors meld while octopus cooks.
- 3
Preheat a grill or grill pan to high heat. Brush octopus pieces lightly with olive oil and season with salt and pepper.
Tip: High heat creates beautiful char marks and caramelization on the octopus.
- 4
Grill octopus for 2-3 minutes per side until charred and crispy at the edges.
Tip: Don't move pieces too much; let them develop a golden crust for best flavor.
- 5
Place julienned daikon radish on serving plates as a bed. Top with grilled octopus pieces.
Tip: The fresh, crisp daikon provides a cool contrast to the warm grilled octopus.
- 6
Drizzle the prepared vinaigrette over octopus and daikon. Garnish generously with fresh cilantro and serve immediately.
Tip: Serve while octopus is still warm for the best flavor experience.
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