Octopus with Surf Clams and Udon Noodle Salad

Octopus with Surf Clams and Udon Noodle Salad on display

Serves 6


  • 1 whole octopus, with the head cleaned (about 1.5kg)
  • 100ml olive oil
  • 1 medium onion, finely chopped
  • 2cm piece ginger, finely chopped
  • ¼ bunch parsley, chopped
  • 24 surf clams or similar, soaked in salt water for 3-6 hours
  • 200ml white wine
  • ½ bunch garlic chives, finely chopped
  • 2 limes
  • 1 packet organic udon noodles, cooked
  • 2 tbs toasted sesame seeds


  • ½ bunch coriander, chopped
  • 100g golden syrup
  • 75ml sesame oil
  • 100ml olive oil
  • 75ml balsamic vinegar
  • 1 chilli, deseeded and chopped


  1. Place the octopus in a heavy based pot and slowly heat until the moisture starts coming out. Cover with a lid and steam on medium heat for about 1 hour.
  2. Check occasionally and if the moisture evaporates, add 200ml of water and reduce the heat.
  3. Make the dressing by combining all the ingredients. Set aside.
  4. Heat the olive oil in a heavy based pan over high heat. When the oil starts to smoke, toss in the onion, ginger, parsley and clams and stir. Once the onion becomes fragrant, add the wine and cover for 2 minutes.
  5. Remove the lid and as each clam opens, remove it. Remove and discard half of each clam shell, leaving the flesh in the remaining half shells.
  6. Check the octopus is cooked by sliding a sharp point of a knife into the thick end of a tentacle. It should give a little but still be firm.
  7. Remove the tentacles and slice them on an angle into thin slices.
  8. Place the surf clams, sliced octopus and chopped garlic chives into a bowl and add 2 tablespoons of dressing per serve and a squeeze of lime juice. Mix well.
  9. Mix 1 small handful of udon noodles into the clam and octopus mix and combine.
  10. Serve by placing a pile of noodles in a bowl and arranging the octopus and clams throughout. Garnish with toasted sesame seeds and any leftover garlic chives.

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