Braised Octopus
Shishito Salsa, Pickled Grapes, Shaved Celery, Wasabi-Infused Aïoli
Chefs Nick Rho and Sungdoo Yun of Mi Kitchen | Nashville, TN
Adapted by StarChefs | June 2026 | Photo: Alexander Zeren
INGREDIENTS
Braised Octopus:
One 5-pound octopus
1 bunch scallions
⅓ daikon radish
Dried kelp
Shishito Salsa:
500 grams shishito peppers, seeded
1 cup extra virgin olive oil
1 cup grated parmesan
10 cloves garlic
2 tablespoons kosher salt
2 teaspoons granulated sugar
1 cup mayonnaise
Pickled Grapes:
Think sliced grapes
1 cup white vinegar
½ cup granulated sugar
To Assemble and Serve:
Cornstarch
Oil for frying
Microgreens
Shaved celery
Wasabi-infused aioli
METHOD
For the Braised Octopus:
In a large pot over high heat, bring all ingredients and 8 quarts water to a boil. Reduce heat to medium-low and braise until octopus is fork-tender. Remove octopus from cooking liquid and let cool. Transfer to an airtight container and refrigerate.
For the Shishito Salsa:
Bring a large pot of water to a boil. Blanch peppers. Transfer to an ice bath. Once cooled, drain and pat dry. Transfer to a Vitamix Commercial blender with oil, cheese, garlic, salt, and salt. Purée until smooth. Transfer to a mixing bowl and fold in mayonnaise. Transfer to an airtight container and refrigerate.
For the Pickled Grapes:
Place sliced grapes in a nonreactive container. Set aside. In a saucepan over medium-high heat, bring vinegar, sugar, and ½ cup water to a boil. Remove from heat and pour over grapes. Let cool. Cover and refrigerate.
To Assemble and Serve:
In a large pot over medium-high heat, heat oil to 350°F. Lightly coat Braised Octopus with cornstarch. Add to hot oil and fry until crispy. Transfer to a paper towel-lined plate and let drain. Cut into bite-sized pieces and set aside. Spoon Shishito Salsa onto a serving plate. Top with fried Braised Octopus. Garnish with microgreens, celery, and Pickled Grapes. Finish with dots wasabi-infused aioli.
