Tako Poke

By • May 2, 2011 6 Comments

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Author Notes: The first time that I tried Tako poke was after a thrilling hike up West Maui (elevation 5,788 ft). After 5 hours of balancing on a slim "trail" with a 3000 foot drop off, scaling a rock face of a waterfall , shimmying up a 20 foot rope, and then back again to our cars,we were rewarded with ice cold dos equis with lime, and poke.We all grabbed a set of chopsticks and enjoyed our reward. I started making my own, inspired by the Hawaiian appreciation of fresh fish and local flavors.themissingingredient

Serves 4

marinade for octopus

  • 1 cup rice wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil


  • 1 pound of baby octopi (tako)
  • 1/2 cup ogo (seaweed)
  • 1 teaspoon ginger, minced
  • 1 teaspoon garlic, minced
  • 1 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon pomegranite molasses
  • 1/2 teaspoon sesame oil
  • 1/2 cup green onions, thinly sliced crosswise
  • 1 tablespoon toasted sesame seeds
  1. Marinate the octopi in rice wine vinegar, sugar and sesame oil for at least an hour.
  2. Remove from the marinade and shake off the excess. Grill the little guys on a very hot bbq grill for enough time to slightly char them.
  3. Cut them into little pieces(some may be so small they don't require it) and toss with the rest of the ingredients. Serve with chopsticks

More Great Recipes: Fish & Seafood|Appetizers

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