Put 200 ml of soy sauce in a saucepan. Add the natural cider and sugar. Boil and reduce for approximately 20 minutes. Set aside.
2
Open the NUCHAR octopus 15 minutes before preparing the recipe and reserve at room temperature. Cook the mushrooms and edamame in pods for 10 minutes on the barbecue.
3
Brush the octopus with olive oil on both sides. Cook on the barbecue at medium heat for 5 minutes on each side.
