Tako poki
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Tako (octopus, blanched and |
| Finely sliced) | ||
| ¼ | cup | Onions, finely chopped |
| ¼ | cup | Green onions, fine julienne |
| 1 | teaspoon | Ginger, finely chopped |
| 1 | tablespoon | Seaweed, chopped |
| 1 | tablespoon | Sesame oil |
| 1 | teaspoon | Sesame seeds, roasted |
| ¼ | cup | Shoyu |
| Chile sauce to taste | ||
| Hawaiian rock salt to taste | ||
Directions
Slice the cooked tako sideways. In a small mixing bowl combine tako with remaining ingredients. Season to taste. Chill and serve.
Recipes from Phillipe Padovani, Executive Chef, Manele Bay Hotel