Tako Poke Recipes
TAKO POKE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Brush 1 tablespoon of the oil on the octopus (reserving the rest), season with salt and pepper, and add to a pot with enough water to cover. Simmer until the octopus is cooked through, about 20 minutes.
- In a medium bowl combine the remaining sesame oil with soy sauce, cucumber, scallions, chile, nori and salt.
- Remove octopus to a utility plate to drain and set aside until cool enough to handle. Remove the octopus head and legs, split in half, then slice and dice small.
- Fold octopus into cucumber/scallion mixture.
- Serve at room temperature as a salad.
TUNA POKE
Steps:
- Combine soy sauce, mirin, sesame seeds, shallot, garlic, ginger, sesame oil, red pepper flakes, and sriracha sauce in a medium bowl. Whisk well. Add tuna and avocado; stir gently to coat with marinade.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 12 g, Cholesterol 51.1 mg, Fat 10.9 g, Fiber 4 g, Protein 30 g, SaturatedFat 1.5 g, Sodium 1165.9 mg, Sugar 3.5 g
TAKO POKE RECIPE
Provided by mrslopes
Number Of Ingredients 7
Steps:
- 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. Makes 8 servings, each 1/2 cup.
TAKO POKE KOREAN STYLE RECIPE - (4.5/5)
Provided by mrslopes
Number Of Ingredients 13
Steps:
- 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. Makes 6 servings, each 1/2 cup.
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- Prep the Seafood: If using octopus, debeak the octopus, remove the inners, and rinse with cold water. Depending on the size, you may want to cut off the tentacles and chop the body in bite-size pieces. If using "calamari" squid, simple rinse them in cold water. Pat dry with paper towels.
- Place a large dry nonstick skillet over high heat. Once hot, sear the octopus or squid for 2-5 minutes. It should be firm, but still tender. (Not rubbery.) Squid usually cooks in about 2 minutes, while baby octopus will take 4-5 minutes.
- Once cooked, rinse in cold water to cool. Drain well. Then place in a medium bowl. Add the soy sauce, sesame oil, honey and ginger. Toss well to combine.
- Chop the kimchi into small bite-size pieces, and add it to the bowl. Toss well. If the kimchi offers enough heat, skip the Sriracha sauce. If your kimchi is mild, add Sriracha to taste. Then toss in the chopped scallions. Chill until ready to serve.
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