Polp-Corn

Method

1. Start with a well-cooked octopus tentacle.
2. Skewer the tentacle with a skewer.
3. Roast the skewered tentacle in a pan with a generous drizzle of oil.
4. Prepare the glaze: melt duia with oil and soy sauce slowly, then set aside.
5. Make popcorn: heat a drizzle of oil and corn kernels in a pan, toast until popped.
6. Lacquer the popcorn with the glaze.
7. Roughly chop the lacquered popcorn.
8. Add a pinch of salt.
9. Bread the roasted octopus tentacle in the chopped popcorn.
10. Serve immediately.