CRISPY OCTOPUS BAHN MI W/ MISO REMOULADE

Photo by Larry White

Two of my all-time favorite things to eat are bahn mi sandwiches and tender charred octopus. So I figured why not mix them together with a delicious spin on the classic remoulade sauce. Now I know octopus isn't usually something that you see or want in a sandwich, but this is the exception.

The combination of tender octopus and remoulade sauce give it a "lobster roll" kind of feel. And the crunch from the thinly sliced fresh cabbage and carrots kick it up a few notches in the texture department to make this one bada$$ sandwich. I intentionally don't pickle the carrots and cabbage in this recipe to let the flavor of the octopus shine through (feel free to do so). You can also do away with the bread and serve this as a rice bowl, just be sure to add some extra toppings.

Makes 4 sandwiches

INGREDIENTS

For the octopus

• 8 octopus tentacles

• 1 tablespoon - fresh ginger (chopped)

• 1 bunch - cilantro stems (rinsed)

• 1/2 - onion (chopped)

• 2 tablespoons - salt

• 2 tablespoons - high heat cooking oil (for crisping the octopus)

For the Miso Remoulade

• 1/2 cup mayonnaise

• 1 tablespoon ketchup

• 1/2 teaspoon - soy sauce

• 1 tablespoon - creole or whole grain mustard

• 2 tablespoons - miso ( I prefer white miso for this recipe)

• 1 tablespoon - sesame oil

• 1/3 cup - orange juice

• 1 teaspoon - lime juice

• 1/2 teaspoon - hot sauce

• 1/2 teaspoon - sugar

• 1/4 cup chopped green onions

• 1 tablespoon - chopped celery

• 1 tablespoon - chopped capers

• 1 garlic clove (chopped)

• 1 tablespoon - cilantro (chopped)

• 1/2 teaspoon - sweet paprika

• salt and pepper to taste

Remaining Ingredients for the Bahn Mi

• 4 crusty sandwich size baguettes

• 1/2 cup - thinly sliced carrots

• 1/2 cup - thinly sliced cabbage

• 1 /2 cup - cilantro leaves

• 1/2 cup - thinly sliced red onions (rinsed under cold water)

DIRECTIONS

1. Place the octopus tentacles in a deep pot. Cover with with water and the rest of the ingredients for the octopus except the cooking oil. Cover partially with a lid and slowly simmer for 1 hour. Drain and dry the octopus with paper towels.

2. While the octopus is simmering make the miso remoulade sauce. Add all of the ingredients into a bowl and mix until thoroughly combined. Place in the refrigerator to chill and to let the flavors setup.

3. In this step we are crisping/charring the octopus. Use either a heavy bottomed pan, grill or your ovens broiler over a medium-high to high heat. If using a pan pour the cooking oil into the pan for cooking. If using the grill or broiler, brush enough oil over the octopus to coat. Cook on all sides until the meat is nicely browned. Let cool and then cut into 1/2 inch rounds. Season with salt and pepper to taste.

4. Place the cooked octopus into a large bowl and add the desired amount of remoulade to coat the meat. Assemble your sandwiches by placing the octopus and fixing into the baguettes.

COOKS NOTES:

• I like for the bread to be nice and crusty for these sandwiches. So I place them in a 350F degree oven for around 5 minutes to crispy up a bit.

• If you like a nice hearty sandwich, double the recipe for the remoulade sauce and mix all of the ingredients together (octopus, remoulade and desired fixings) to make a sort of salad. Stuff this into your baguettes or eat on top of a bowl of rice. You won't regret it!

Cast Iron Octopus