-
1
Special equipment: a stand mixer with a paddle attachment and a pressure cooker
-
2
For the octopus: Combine the octopus and 1 cup salt in a stand mixer fitted with a paddle attachment.
-
3
Turn the mixer to high and tenderize the octopus for 5 minutes.
-
4
Combine the chicken stock, onion, garlic, ginger, lemon, soy sauce, olive oil, sambal chile paste, crushed red pepper flakes, 1 cup water, 1/2 teaspoon salt and the pepper in a pressure cooker.
-
5
Bring the mixture to a simmer.
-
6
Remove the octopus from the stand mixer and rinse it well to remove the salt.
-
7
Add the octopus to the pressure cooker, seal the lid and cook the octopus over medium heat until tender, 20 to 25 minutes.
-
8
For the sauce: Combine the oyster sauce, vinegar, garlic, ginger, sesame oil and sambal chili paste in a small saucepan and bring to a simmer.
-
9
Remove from the heat.
-
10
Remove the octopus from the pressure cooker and discard the cooking liquid.
-
11
Heat a grill or grill pan over medium-high heat and oil the grates.
-
12
Grill the octopus, brushing with the sauce and turning once, until charred, 2 to 3 minutes per side.
-
13
For the salad: Combine the vegetable oil, vinegar and sesame oil in a large bowl.
-
14
Season with salt and pepper.
-
15
Add the watercress, cabbage, pepper, cucumber, onion and lemon zest and toss to coat with the dressing.
-
16
Divide the salad among 4 plates.
-
17
Top each salad with a few pieces of the octopus.
