Octopus Torchon Recipe
Inspired by traditional Takoyaki. Soy + dashi waffle, topped with sous vide octo, takoyaki sauce, pickled ginger kewpie, scallions, furikake + bonito.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Octopus Torchon
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients for Octopus Torchon
Method
Preparation Steps for Octopus Torchon
Sous Vide Octopus
Prepare the octopus by cleaning and vacuum sealing it with soy sauce. Sous vide at 85°C (185°F) for 4 hours. Once done, remove from the bag and let it cool before slicing.
Cook the Waffles
Preheat a waffle maker. Pour the batter into the waffle maker and cook according to the manufacturer's instructions until golden brown and crispy.
Assemble the Dish
Top the dashi waffle with sliced sous vide octopus. Drizzle with takoyaki sauce and kewpie mayo. Garnish with pickled ginger, chopped scallions, furikake, and bonito flakes.
