Harbor Seafood Indonesian octopus katsu – bento style white rice, shishito, bonito, pickled veg, and tonkatsu sauce.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Harbor Seafood and Front of the House.
Harbor Seafood Octopus
INGREDIENTS
- 1 ea. Octopus
- 1 ea. Onion, quartered
- 6 ea. Garlic cloves
- 1 ea. Bay leaf
- 1 ea. Orange, sliced
- 1 ea. Lemon, sliced
METHOD
- Cook in a pressure cooker for 20 minutes. Remove and check tenderness.
Katsu
INGREDIENTS
- Octopus tentacle, cooked
- 1 cup Panko
- 1 cup Flour
- 1 cup Egg wash
METHOD
- Dip the tentacle into the flour, then the egg wash, then into the panko and fry at 350 F until golden brown.
