Adobong Pugita

SARSAYA® Oyster Sauce


  • 1 whole, adult (500g) Octopus, sliced (Bite-sized), 2 inches
  • 1 1/2 pack (45g) SARSAYA® Oyster Sauce
  • 1/4 cup (60ml) Vinegar
  • 1/2 cup (125ml) Water
  • 1/8 tsp. (1g) Salt
  • 1/8 tsp. (1g) Ground Pepper
  • 1 1/2 tbsp. (20ml) Cooking oil
  • 3 1/2 tsp. (10g) Garlic, minced
  • 1/2 cup (50g) White onions, chopped
  • 3 pcs. (0.5g) Bayleaf
  • 4 cups (945ml) Water
  • 1 pc. (50g) Lemon, halved
  • 1/8 tsp. (1g) Salt
  • 1/4 tbsp. (1g) Parsley, chopped


  1. MARINATE. In a large bowl, combine octopus, SARSAYA®, vinegar, water, salt, and pepper. Marinate for 45 minutes.
  2. SAUTÉ. Heat cooking oil in a pan. Sauté garlic and onions until fragrant. Add the marinade from the octopus and the bay leaf. Simmer briefly, then turn off the heat.
  3. BLANCH. On a separate pot, combine water and lemon, bring to a rolling boil. Add the octopus to the water-lemon mixture for 2 minutes then immediately pull it out then add to sauce then cook for additional 2 minutes.
  4. SERVE. Transfer onto a serving plate then garnish with parsley and enjoy!

Cooking Tips

Octopus quickly becomes rubbery when overcooked. After blanching put straight to adobo sauce while following time until cooked.

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ajinomoto cooking_time  Cooking Time: 10 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 3 ajinomoto size  Serving size: 3/4 cup (191.67g)

Products Used

SARSAYA® Oyster Sauce Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
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Fat (g)
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Good to Know Nutrition Facts

Octopus is a low fat meat option, a great option when reducing fat intake.


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