TAKO POKE

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Tako Poke image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 9

2 tablespoons sesame oil (1 tablespoon to brush on octopus and 1 tablespoon to mix in)
3 to 4 pound octopus, debeaked
Salt and freshly ground black pepper
1 tablespoon soy sauce
1 English cucumber, peeled and thinly sliced
5 scallions, white and tender green parts only, sliced on the bias
1 red chile, stem and seeds removed and thinly sliced
1 tablespoon nori (from about 3 seaweed sheets used to wrap sushi, such as from a package of 10 yakinori), pulverized
Salt, if needed

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.

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