Tako Poke Trio

by Curt Okimoto and Sam Choy

A trio of Hawaiian delicacies made of octopus and various condiments.

Tako Poke Trio

  • Servings: 8 servings each

These recipes are a perfect blend of Japanese and Hawaiian flavors. Tako Poke does not mean to jab with a Mexican-style sandwich made of tortillas. Tako is the Japanese word for octopus, and tako poke (pronounced POE-keh) refers to a Hawaiian delicacy made of octopus and condiments of limu (seaweed), Hawaiian sea salt, chiles and ’inamona (roasted kukui nut paste).

Ingredients


Tako Poke

  • 1 pound tako (octopus)
  • 1 ripe medium-size tomato, chopped
  • 1 cup chopped cucumber
  • ½ cup chopped onion
  • 3 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 Hawaiian red chile pepper, seeded and minced (or ½ tsp red chile pepper flakes)


Korean-Style Tako Poke

  • 2 pounds fresh ogo (edible seaweed)
  • 1 pound tako (octopus)
  • 1 Maui onion, diced
  • ½ cup chopped green onion
  • 1 cup rice vinegar
  • ½ cup soy sauce
  • ½ cup sugar
  • 3 tbsp roasted sesame seeds
  • 2 tbsp bottled Korean kochu jang (hot chile paste)
  • 1 tsp minced fresh ginger
  • 2 cloves garlic, minced


Oki’s Tahitian-Style Tako Poke

  • 1 pound tako (octopus)
  • ½ cup water
  • 1 can (12 ounces) coconut milk
  • 3 slices fresh ginger (each ¼ inch thick)
  • 2 cups cucumber, cut in about 5/16-inch dice
  • ½ cup Maui onion, sliced
  • ½ cup green onion, chopped
  • ¼ cup ogo, chopped
  • 2 tsp kukui nut oil
  • ½ tbsp Hawaiian salt
  • 1 tsp dried chile pepper flakes or to taste, optional

Directions


Tako Poke

  • 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.


Korean-Style Tako Poke

  • 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.


Oki’s Tahitian-Style Tako Poke

  • Bring tako, the ½ cup water, coconut milk and ginger to a boil, reduce heat and simmer 15 minutes or until of desired firmness.
  • Discard coconut/ginger liquid. Slice tako into bite-size pieces and cool a few minutes.
  • Add remaining ingredients.

  • For a more traditional poke: Omit coconut milk, and add 1 or 2 teaspoons sesame oil or to taste.