Ingredients:

For the Octopus:

1 kg fresh or frozen (thawed) octopus, cleaned

1 bay leaf

2-3 black peppercorns

1/2 onion, quartered

Salt to taste

For the Glaze:

2 tbsp soy sauce

2 tbsp mirin (or substitute with 1 tbsp sugar dissolved in 1 tbsp water)

1 tbsp rice vinegar

1 tbsp honey or maple syrup

1 tsp grated fresh ginger

1 clove garlic, minced

1/2 tsp red chili flakes (adjust to your spice preference)

1 tsp sesame oil

For Garnish (Optional):

Sliced red chili

Thinly sliced spring onion (scallion) curls

Step-by-Step Instructions:

Tenderize the Octopus: In a large pot, combine the cleaned octopus with bay leaf, peppercorns, and onion. Add enough water to cover the octopus. Bring to a gentle simmer over medium heat. Cook until very tender when pierced with a fork, usually 45 minutes to 1.5 hours, depending on size. Skim off any foam.

Cool and Portion: Once tender, remove the octopus from the cooking liquid and let it cool. Once cool enough to handle, cut the tentacles into manageable pieces. Discard the body if not desired.

Prepare the Glaze: While the octopus cools, whisk together all glaze ingredients (soy sauce, mirin, rice vinegar, honey/maple syrup, ginger, garlic, chili flakes, sesame oil) in a small bowl.

Grill the Octopus: Preheat your grill (or a grill pan) to medium-high heat. Brush the octopus pieces lightly with a little olive oil to prevent sticking. Place the octopus on the hot grill.

Glaze and Grill: Grill for 2-4 minutes per side, turning occasionally, until lightly charred. During the last 1-2 minutes of grilling, brush the octopus generously with the prepared glaze, turning frequently to ensure even coating and caramelization. The glaze should become sticky and glossy.

Serve: Remove the glazed octopus from the grill. Arrange on a serving plate. Garnish with fresh red chili slices and spring onion curls. Serve immediately as an appetizer or part of a seafood platter.