Tako Poke (Octopus salad)
INGREDIENTS
1 lb. cooked tako (octopus), blanched and thinly sliced
1/4 cup roughly chopped onions
1/4 cup finely julienned green onions
1 tsp. finely chopped ginger
1 tbsp. chopped seaweed (ogo)
1 tbsp. sesame oil
1/2 tsp. roasted sesame seeds
1/4 cup shoyu
Chili sauce
Hawaiian rock salt
INSTRUCTIONS
Slice the cooked tako sideways. In a small mixing bowl combine tako with remaining ingredients. Season to taste. Chill and serve. If ogo is hard to come by, any crunchy, slender stemmed greens will do.
Tofu
Tofu (firm) works equally well with this recipe.
