Miso Roasted Fremantle Octopus with burnt cucumber, sesame and wakame salad - Fremantle Octopus

Ingredients

• 1 kg defrosted large Fremantle Octopus tentacles
• Stock
• 1 litre water
• ½ cup Japanese vinegar
• 1 tsp. toasted black pepper corns
• 1 Tbsp. soy sauce
• 1 piece ginger
• Miso glaze
• 50gm White Miso
• 25ml Sake
• 25 ml Mirin
• 25 gm Sugar
• Burnt Cucumber, Sesame and wakame salad
• 1 long continental cucumber
• 10gm wakame seaweed soaked in water
• 1 tsp. salt
• 1 tsp toasted sesame seeds
• 3 tbsp. rice wine vinegar
• 1 tbsp. sugar
• ½ tsp. soy