1 pack thawed PanaPesca Octopus Tentacles Blanched br> Thaw in refrigerator overnight or in tap water for about an hour before cooking
2 tbsp water
Miso Glaze store bought or mix all ingredients below together:
1/3 cup miso
1/3 cup soy sauce
2 tbsp brown sugar
1/2 tsp sesame oil
1 tsp minced garlic
Divide the glaze in half and add 2 tbsp water to half and reserve the other half for final glazing and plating.
Marinate the tentacles in the diluted half of the glaze for about 20 minutes.
Add tentacles to a preheated grill and grill for about 5-10 minutes turning as they sear.
When colored lightly on each side, baste with the original glaze and finish to color and brown the glaze.
Remove and serve with your choice of potato, rice, vegetable, etc.