Tako Poke (Robert Irvine) |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ingredients:
2 tablespoons sesame oil (1 tablespoon to brush on octopus and 1 tablespoon to mix in) |
3 to 4 pound octopus, debeaked |
salt and freshly ground black pepper |
1 tablespoon soy sauce |
1 english cucumber, peeled and thinly sliced |
5 scallions, white and tender green parts only, sliced on the bias |
1 red chile, stem and seeds removed and thinly sliced |
1 tablespoon nori (from about 3 seaweed sheets used to wrap sushi, such as from a package of 10 yakinori), pulverized |
salt, if needed |
Directions:
1. 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.
2. In a medium bowl combine the remaining sesame oil with soy sauce, cucumber, scallions, chile, nori and salt.
3. 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.
4. Fold octopus into cucumber/scallion mixture.
5. Serve at room temperature as a salad.
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