Quick Tako Poke

Author Notes: Poke (POE-keh), meaning to “slice or cut crosswise into pieces” in Hawaiian, is a raw fish or seafood appetizer that is a local staple. Once, when planning an event at my old job, I was told that one way to rate the success of a local gathering in Hawai`i is by the quality and quantity of the poke. Thank goodness, I had already ordered a few pounds of ahi poke for the event! It is true; poke is ubiquitous at parties in Hawai`i, and available in a dizzying variety that reflects the multiple cultures that have come to call Hawai`i home (especially Asian). Utilizing every possible fish (tuna, octopus, shrimp, salmon, and then some - tofu) as the main ingredient, poke is typically seasoned with shoyu (soy sauce), limu (seaweed), sea salt, inamona (roasted kukui nut paste) and chili. However, the basic gist is a savory combination of salty and spicy to contrast the raw fish, so the choices for flavor/ingredient combinations are endless.

The only way I have ever eaten octopus, or tako, is in poke, and like with shrimp poke, the tako is always cooked. Here is my version. It is soft and pleasantly chewy, with a bright sour burst from the tamarind and lemon, warm earthy notes from the sesame and a whisper of heat from the gochujang. Enjoy it alone as an appetizer or with hot rice as a meal. Any variety of poke goes really well with your favorite frosty brew.

Note: At the Japanese market where I bought my tako (which came from Japan), it was already cooked. If I am able to find it fresh frozen, I will report on the cooking of it. Otherwise, check your Japanese/Asian markets for already cooked tako and making this is a snap! - gingerroot
—gingerroot

Food52 Review: After reading about cooking octopus, I was more than a little intimidated. Luckily gingerroot's version of tako poke eliminates the need by using precooked octopus -- no 20 minute octopus massage required! The flavorful sauce comes together quickly, and while it is cooling you can slice the octopus and green onions. I wasn't sure if I would like the texture of the octopus, but I agree with gingerroot's assessment of it as pleasantly chewy. It makes a great canvas for the well-balanced flavors of the sauce. This recipe is a great introduction to octopus for the somewhat timid, and delicious enough to please any tako lover. - hardlikearmour —hardlikearmour

Serves 1 if they really love tako, 2 as a light meal, 3 as an appetizer

• This recipe is a Community Pick!
• This recipe was entered in the contest for Your Best Recipe for the Shore
• This recipe was entered in the contest for Your Best Squid or Octopus Recipe

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Fish & Seafood|Appetizers|Entrees