Wasabi, Soy Sauce, Daikon
Chef Shingo Akikuni of SHINGO | Coral Gables, FL
Adapted by StarChefs | May 2025 | Photo: Will Blunt
INGREDIENTS
Tako:
2 kilograms octopus tentacles
Kosher salt
180 milliliters soy sauce
160 milliliters mirin
To Assemble and Serve:
Yield: 1 serving
2.8 kilograms Spanish mackerel fillet
Fresh wasabi
Soy sauce
Thinly sliced daikon
METHOD
For the Tako:
In a mixing bowl, massage octopus with salt and let sit 30 minutes. Transfer to a super freezer set to -50°F and freeze overnight. The next day, let thaw. In a large pot over medium-high heat, bring soy sauce, mirin, and 600 milliliters water to a boil. Add octopus and boil 17 minutes. Strain and let cool. On a work surface, slice octopus into desired size. Set aside.
To Assemble and Serve:
Heat and prepare a binchotan grill. Sear fish, skin-side-down, for 10 seconds. Transfer to a work surface and slice to desired size. Transfer fish to a serving plate with desired amount Tako. Serve with wasabi, soy sauce, and daikon.
