Cooking Octopus With Richard Kuo of Pearl & Ash


[Photographs: Laura Togut]

The Lower East Side's Pearl & Ash recently celebrated its one year anniversary, and it's been a successful one for the small plates restaurant with a captivating wine list that's won the hearts of critics and members of the food industry.

One of the most popular menu items is listed as "octopus, sunflower seed, and shiso." It features a fried octopus tentacle served over sunflower seed paste. Sounds simple? Well, yes and no—though a simple dish, octopus is tricky to prepare, which is why it's cooked here for 24 hours in a water bath before getting deep fried. To dig deeper into the dish's preparation, we met up with Chef Richard Kuo to see how it's made. Come along for the ride in the slideshow.

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