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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
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
- Marinate the octopi in rice wine vinegar, sugar and sesame oil for at least an hour.
- 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.
- 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
- This recipe was entered in the contest for Your Best Soy
- This recipe was entered in the contest for Your Best Dish in the Raw
- This recipe was entered in the contest for Your Best Squid or Octopus Recipe