CRISPY OCTOPUS BAHN MI W/ MISO REMOULADE
Tender octopus is simmered, charred, then piled into crusty baguettes with miso remoulade, cabbage, carrots, red onion, and cilantro. It eats a little like a lobster roll crossed with a bánh mì, with crisp bread and a lighter, fresher finish.
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
Instructions
- 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.
- 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.
- 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.
- 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.
NOTES
- Simmer the octopus slowly. Partially cover the pot and keep it at a gentle simmer for about 1 hour, then drain and dry the tentacles well before crisping.
- Dry it before charring. Pat the octopus dry with paper towels so it browns rather than steams when it hits the pan, grill, or broiler.
- Make the remoulade while it cooks. Mix the sauce ahead of time and chill it so the flavors settle while the octopus simmers.
- Char over high heat. Use a heavy pan, grill, or broiler over medium-high to high heat and cook until the outside is nicely browned on all sides.
- Cool before slicing. Let the octopus cool a little, then cut it into 1/2-inch rounds before tossing it with the remoulade.
- Toast the bread if wanted. Warm the baguettes in a 350 F oven for about 5 minutes if you want them a little crispier.
- Double the sauce for a fuller sandwich. Extra remoulade lets you mix the octopus and fixings into more of a salad before stuffing the bread, and it also works well over rice.
Nutrition
Calories: 997kcal | Carbohydrates: 133g | Protein: 27g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 5738mg | Potassium: 581mg | Fiber: 8g | Sugar: 18g | Vitamin A: 3283IU | Vitamin C: 21mg | Calcium: 306mg | Iron: 10mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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