Izakaya-Style Charred Octopus Esquites
I love the late-night street food energy of both Tokyo and Mexico City, so I smashed them together. We're taking tender octopus, giving it a blistering hard sear, and tossing it with charred sweet corn, shio koji mayo, and togarashi. It's smoky, sweet, briny, and the ultimate umami bomb to pair with an ice-cold beer.
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Timeline
Ingredients
- 1 lb pre-cooked octopus tentacles(Buying it pre-cooked saves you a 2-hour braise. Available at most good fishmongers or Spanish markets.)
- 1 tbsp neutral oil(Grapeseed or canola—something with a high smoke point.)
- 3 ears fresh sweet corn(Kernels sliced off the cob (about 2 cups total))
- 1 tbsp unsalted butter
- 3 tbsp Kewpie mayo(Must be Kewpie for that MSG yolk-heavy richness.)
- 1 tbsp Shio Koji(Liquid or paste form works.)
- 1 tbsp fresh lime juice
- 1/4 cup Cotija cheese(Crumbled. Feta or finely grated Pecorino works in a pinch.)
- 1/4 cup cilantro(Roughly chopped.)
- 1 tsp Shichimi Togarashi(Japanese 7-spice blend.)
- 1 small handful Katsuobushi(Bonito flakes.)
Instructions
- 1
In a small bowl, whisk together the 3 tbsp Kewpie mayo, 1 tbsp Shio Koji, and 1 tbsp fresh lime juice. Set aside to let the flavors meld.
3 min
Tip: Shio Koji contains enzymes that will actually start breaking down the proteins in the mayo, intensifying the umami profile of our sauce.
- 2
Stand the 3 ears fresh sweet corn upright inside a large wide bowl and slice down the sides to remove the kernels. The bowl keeps the kernels from flying all over your kitchen.
4 min
- 3
Place a heavy cast-iron skillet over high heat. Let it get screaming hot. If you're using a binchotan charcoal grill, make sure your coals are white-hot.
5 min
Tip: We want to sear, not steam. You'll know it's ready when a drop of water instantly dances and evaporates.
- 4
Take your 1 lb pre-cooked octopus tentacles and dry them aggressively with paper towels. Moisture is the enemy of the Maillard reaction! Rub them lightly with 1 tbsp neutral oil.
3 min
Tip: Since the octopus is already braised to a tender state, our only goal here is getting a crust. Water on the surface will drop the pan temperature and cause steaming.
- 5
Drop the octopus into the dry, hot skillet. Press down gently with a spatula. Sear undisturbed for 2 minutes per side until deeply charred and blistered. Remove to a cutting board.
4 min
Tip: Don't move them around. Let the heat do its job to create that crispy exterior while keeping the center tender.
- 6
Lower the heat to medium-high. Into the same pan with the residual octopus juices, melt 1 tbsp unsalted butter. Toss in the corn kernels. Let them sit undisturbed for 2 minutes to pick up a hard char, then toss and cook for 2 more minutes.
5 min
Tip: The corn will pick up all the savory, briny fond left behind by the octopus.
- 7
While the corn is finishing its char, slice the seared octopus into bite-sized 1/2-inch medallions.
2 min
Tip: I like to cut them slightly on a bias for better texture.
- 8
Transfer the hot charred corn and chopped octopus to a large mixing bowl. Add the koji mayo mixture and toss until everything is beautifully coated and glossy.
2 min
Tip: Tossing while the corn and octopus are hot helps the fat in the mayo melt into a creamy, clinging sauce.
- 9
Transfer to a serving platter. Shower the top with 1/4 cup Cotija cheese, 1/4 cup chopped cilantro, and 1 tsp Shichimi Togarashi. Crown it with 1 small handful Katsuobushi.
1 min
Tip: Serve immediately while it's hot so you get the visual effect of the katsuobushi 'dancing' from the rising steam.
Chef's Notes
Food Science Geek-Out: Why do we use pre-cooked octopus? Raw octopus is loaded with tough connective tissue (collagen). To make it tender, you have to braise it slowly until that collagen melts into gelatin. By buying it pre-cooked, the hard work is done. But reheated braised octopus is boring and mushy. Hitting it with screaming high-heat creates the Maillard reaction—browning that forms hundreds of new, complex flavor compounds—giving you an incredibly crispy exterior that contrasts perfectly with the gelatinous, tender interior. Oh, and the Shio Koji in the mayo? It brings proteases and amylases to the party, breaking down starches in the corn and proteins in the octopus to dial the umami up to eleven.
Frequently Asked Questions
How long does Izakaya-Style Charred Octopus Esquites take to make?
Izakaya-Style Charred Octopus Esquites takes about 25 minutes total. That includes 10 minutes of prep and 15 minutes of cooking.
How many servings does this recipe make?
This recipe makes 4 servings.
What skill level is needed for Izakaya-Style Charred Octopus Esquites?
This recipe is rated easy — it's beginner-friendly and straightforward.
What ingredients do I need for Izakaya-Style Charred Octopus Esquites?
The main ingredients are: pre-cooked octopus tentacles, neutral oil, fresh sweet corn, unsalted butter, Kewpie mayo, Shio Koji, fresh lime juice, Cotija cheese, cilantro, Shichimi Togarashi, Katsuobushi.
What type of meal is Izakaya-Style Charred Octopus Esquites?
Izakaya-Style Charred Octopus Esquites is categorized as: snack, appetizer.
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