Tako Poke
- Level: Advanced
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 207
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 30
- Cholesterol
- 95
- Sodium
- 598
- Total: 1 hr 10 min
- Prep: 35 min
- Inactive: 15 min
- Cook: 20 min
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
- 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.