Teriyaki glazed octopus with melt-in-the-mouth onions

Ingredients

For the octopus:

• 1 fresh octopus (about 1.5 kg)
• 1 onion
• 1 celery stalk
• 1 carrot
• 1/2 lemon
• 1 bay leaf
• 300 ml white wine
• water
• salt and pepper

For the Teriyaki:

• 100 g soya sauce
• 100 g mirin
• 40 g sugar

For the onions:

• 8 onions

Preparation

For the octopus:

Put all the ingredients in a wide pot with some water keeping the octopus aside. Bring to a boil and add the octopus; boil on low flame for 1 hour. Remove from heat, let the octopus soak in its hot stock for further 30 minutes and transfer in the fridge.

For the Teriyaki:

Put all the ingredients in a small saucepan and boil until the liquid is reduced to 1/3.

For the onions:

Bake the onions peeled at 300 °F for 1 hour. In a saltière (low-sides and thick bottom saute pan) toss the tentacles in hot oil until browned.

Plating:

In a sauté pan (low-sided pan with a thick base) with hot oil, roast the octopus tentacles. When they are golden brown, lower the heat, dry the oil remaining in the pan with kitchen paper and then glaze with the teriyaki sauce.
Serve by placing the tentacles next to the caramelised onion and season with the teriyaki sauce.