Why We Love This Hawaiian Tako Poke Recipe
Authentic poke is my favorite take-home recipe from Hawaii. It’s a quick sushi-like seafood salad, usually made with fresh raw sashimi grade seafood, onions, and soy sauce. Poke can be enjoyed on it’s own as a low carb meal, but is often served with a side of rice. Today’s Hawaiian Tako Poke recipe is the type of octopus poke I love the best… Made with kimchi. The supple texture of lightly-cooked octopus (or squid) is a fabulous contrast to silky kimchi. Furthermore, the overall delicate texture of Hawaiian Tako Poke, offers an even greater contrast to the bold spicy acidic flavor of the kimchi.
Ingredients You Need
Baby octopus – or squid Soy sauce – gluten-free Sesame oil Honey Ginger – fresh, grated Kimchi – chopped Sriracha sauce – optional Green onions – chopped Nori seaweed sheets – finely cut into shreds
Note: Because octopus has a uniquely firm texture, it is a great alternative for those who hate the texture (or idea) of raw fish. Personally, I wouldn’t serve and eat raw octopus where I live, but it’s perfectly fine to make a cooked form of this poke recipe. You can find baby octopus at most quality fish markets in the mainland. However, if you can’t get your hands on baby octopus, do not use large octopus. Instead, buy “calamari” squid. It’s usually pre-cut and cleaned, so it’s ready to cook. Squid also keeps its fine firm texture. Whereas, adult octopus tentacles tend to be a bit too dense and rubbery for this sort of recipe.
How To Make Tako Poke
Looking for More Hawaiian Recipes? Be Sure to Try:
Ahi Tuna Poke Poke Bowls Hawaiian Luau Bread POG Punch Hawaiian Potato Macaroni Salad Date With Fate Smoothies Hawaiian-Style Hot Dogs with Mango Salsa Triple Pork Fried Rice Coconut Macadamia Nut Waffles Pineapple Sugarcane Water Ahi Tuna Burgers
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