Tako Poke Food

TAKO POKE

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.

TAKO POKE

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.

KRISSSPY TAKO

Steps:

• Par-boil octopus legs in boiling water for tenderness, 4 to 5 minutes.
• Bring oil to 375 degrees F in a deep-fryer or Dutch oven fitted with a deep-fry thermometer.
• Dust octopus in seasoned frying flour, then fry until octopus starts to float, 2 to 3 minutes.
• Mix soy, sugar, mayo and sweet chile together to make a dipping sauce. Drain oil from octopus, then dip and eat.