Instructions

1. To make the pickles: add to a jar the red onion and vinegar. Reserve at room temperature.
2. In a different jar add the soy sauce, miso, honey & mirin and shake till combined. Taste and adjust if needed.
3. Brush the octopus with the marinade and let rest at room temperature.
4. In a frying pan add sesame oil and wilt the bok choy for a few minutes till soft yet still crunchy. Reserve.
5. In pre-heated oven at 180 C roast the octopus for 10-15 min . Remove and brush the octopus again. Return to the oven for another 10-15 min roasting.
6. To serve add to the bok choy and the roasted octopus and use the rest of the marinate to serve as a dip, add a few red onion pickles.