Tako Poke Recipes

Steps:

• Brush 1 tablespoon of the oil on the octopus (reserving the rest), season with salt and pepper, and add to a pot with enough water to cover. Simmer until the octopus is cooked through, about 20 minutes.
• In a medium bowl combine the remaining sesame oil with soy sauce, cucumber, scallions, chile, nori and salt.
• Remove octopus to a utility plate to drain and set aside until cool enough to handle. Remove the octopus head and legs, split in half, then slice and dice small.
• Fold octopus into cucumber/scallion mixture.
• Serve at room temperature as a salad.

Steps:

• Par-boil octopus legs in boiling water for tenderness, 4 to 5 minutes.
• Bring oil to 375 degrees F in a deep-fryer or Dutch oven fitted with a deep-fry thermometer.
• Dust octopus in seasoned frying flour, then fry until octopus starts to float, 2 to 3 minutes.
• Mix soy, sugar, mayo and sweet chile together to make a dipping sauce. Drain oil from octopus, then dip and eat.

Steps:

• Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
• Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
• Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.

Steps:

• To clean fresh octopus, turn head inside out and remove ink sac, innards and mouthparts; rinse. To tenderize fresh octopus, freeze, pound or lomi (massage). To cook octopus, in a medium pot, bring enough water to cover octopus to a boil. Lower octopus into boiling water, return water to a rolling boil, then cook 2 or 3 minutes. Drain, plunge into cold water and slice into thin slices. In a bowl, combine all ingredients and mix well. Makes 8 servings, each 1/2 cup.

Steps:

• Cut ogo in 2-inch lengths. Cook tako and slice. In a mixing bowl, combine all ingredients. Serve very cold at tailgate and backyard barbecues. Makes 6 servings, each 1/2 cup.