Roasted Octopus with Daikon
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This roasted octopus with daikon is one of my favorite weeknight dinners because it comes together in just about an hour. The tender octopus pairs beautifully with crisp, peppery daikon radish, all brightened up with a ginger and soy glaze. What I love most is that daikon is incredibly affordable and packed with vitamin C to support your immune system. The whole dish feels restaurant quality but honestly requires minimal fuss, just a simple roast in the oven while you relax. Trust me, once you try this, you'll find yourself making it again and again.
Ella x
Ingredients
- ¾ kgfresh octopus(cleaned and patted dry)
- 1 largedaikon radish(cut into 3-inch matchsticks)
- 6 tbspextra virgin olive oil
- 5garlic cloves(minced)
- 2 tbspfresh ginger(minced)
- 3 tbspsoy sauce
- 2 tbsprice vinegar
- 1 tbsphoney
- 2 tbspfresh lemon juice
- ½ tspred pepper flakes
- 1 tspsea salt
- 59 mlfresh cilantro(chopped)
- 1 tbspsesame seeds(toasted)
Detail level
Instructions
- 1
Bring a large pot of salted water to a boil. Add the octopus and simmer for 25-30 minutes until tender when pierced with a fork. Remove, cool slightly, and cut into 2-inch pieces.
Tip: The octopus should be cooked until the suckers release easily from the tentacles without resistance.
- 2
Preheat your oven to 425°F (220°C). Toss the daikon matchsticks with 2 tbsp of olive oil, salt, and pepper on a baking sheet, spreading them in a single layer.
Tip: Don't crowd the pan; use two baking sheets if needed for even roasting and crispiness.
- 3
Roast the daikon for 20-25 minutes, stirring halfway through, until the edges are golden and slightly caramelized.
Tip: Watch carefully in the final minutes to prevent burning while achieving optimal crispness.
- 4
While the daikon roasts, make the glaze by whisking together soy sauce, rice vinegar, honey, lemon juice, minced ginger, and red pepper flakes in a small bowl.
Tip: Taste the glaze and adjust sweetness or acidity to your preference before using.
- 5
Heat remaining 4 tbsp olive oil in a large skillet over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant.
Tip: Keep heat at medium-high to avoid burning the garlic while maintaining a quick sear on the octopus.
- 6
Add the cooked octopus pieces to the skillet and cook for 3-4 minutes, stirring occasionally, until lightly browned on the edges.
Tip: The octopus should develop a light caramelized crust but remain tender inside.
- 7
Pour the glaze over the octopus and toss to coat evenly. Cook for another 2 minutes until the glaze thickens slightly and coats all pieces.
Tip: The glaze will reduce and become glossy; don't overcook or it may become too thick and sticky.
- 8
Transfer the roasted daikon to a serving platter, top with the glazed octopus, then sprinkle with toasted sesame seeds and fresh cilantro. Serve immediately while warm.
Tip: Plate just before serving to keep the daikon crispy and the octopus at its ideal temperature.
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