Fremantle Octopus, Potato Chips, Lime Mayo and Shichimi

Episode: 7
Title: Fremantle Octopus, Potato Chips, Lime Mayo and Shichimi
Broadcast: July 23rd 2017
Presenter: Russell Blaikie & Scott Taylor

Ingredients for a share starter for 4 people:

  • 600 grams raw Fremantle octopus
  • 1 tablespoon sea salt
  • 2 tablespoons Japanese Sencha green tea Leaves

Potato chips

  • 1 medium-large royal blue potato, washed
  • Vegetable oil
  • Sea salt


  • 100 grams Japanese Mayonnaise
  • 1 lime


  • 2 tablespoons chicken stock
  • 1 tablespoon soy sauce
  • 1 teaspoon cornflour

To finish:

  • Fresh micro-herbs
  • Japanese Shichimi seasoning (available from Asian grocers, often labelled Shichimi Togarashi)


  • Bring a saucepan of water, approximately 3 litres, to the boil, add the tea and salt and simmer 2 minutes.
  • Drop in the octopus, increase heat and bring back to the boil, this should take about 5 minutes.
  • Reduce heat to slow simmer and cook for another 35 minutes.
  • Place lid on pan, turn off heat and allow to cool to room temperature in saucepan.
  • Remove from saucepan, drain and pat dry. Slice into bite sized portions and reserve in fridge.

Potato chips:

  • Slice the potato cross-ways into approx. 2mm thick slices.
  • Wash, then place in between sheets of kitchen paper to drain and dry.
  • Heat oil in a large saucepan or wok to approx. 180C.
  • Carefully drop in slices of potato and cook to golden brown.
  • Remove sprinkle with a little salt and place on kitchen paper to drain. Reserve.

The mayonnaise:

  • Zest and juice the lime and whisk throught he mayonnaise, refrigerate.

Soy drizzle:

  • Whisk ingredients together and microwave on high for 30 seconds until the mix comes to the boil.
  • Remove and cool in refrigerator

To Put it together:

  • Light your barbecue or ribbed barbecue pan. Lightly oil octopus and grill for 30-40 seconds on both sides so the barbecue imparts flavour and colour. Keep warm.
  • Place dobs of the lime mayonnaise onto serving platter, then top with a potato chip on each dob.
  • Add another dob of mayonnaise on the chip, top each chip with one piece of octopus.
  • Drizzle the plate with the soy drizzle, sprinkle with furikake and garnish with herbs.