Tako Poki (Octopus Salad)
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1 lb. tako (octopus), blanched and finely sliced
1/4 cup finely chopped onions
1/4 cup finely julienned green onions
1 tsp. finely chopped ginger
1 tbsp. chopped seaweed
1 tbsp. sesame oil
1 tsp. roasted sesame seeds
1/4 cup shoyu
Hawaiian rock salt
Slice the cooked tako sideways. In a small mixing bowl combine tako with remaining ingredients. Season to taste. Chill and serve.
Recipe from Phillipe Padovani, Executive Chef, Manele Bay Hotel.
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