Tako Poke

Name: Tako Poke
Ingredients: 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

9 ingredients

7 steps

Ingredients

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

Directions

1

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.
2

Simmer until the octopus is cooked through, about 20 minutes.
3

In a medium bowl combine the remaining sesame oil with soy sauce, cucumber, scallions, chile, nori and salt.
4

Remove octopus to a utility plate to drain and set aside until cool enough to handle.
5

Remove the octopus head and legs, split in half, then slice and dice small.
6

Fold octopus into cucumber/scallion mixture.
7

Serve at room temperature as a salad.