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Sunday, November 21, 2010

How to make Korean Tako Poke


This Korean Stlye Tako Poke refers to a Hawaiian delicacy made of octopus and condiments of limu (seaweed), Hawaiian sea salt, chiles and ‘inamona (roasted kukui nut paste).


Ingredients:
  • 1kg fresh ogo (edible seaweed)
  • 1/2 kg tako (Tako is the Japanese word for octopus) - To prepare the fresh tako for cooking, Turn the head of a fresh tako inside out, clean and rinse; then cut away the eyes and beak. Tenderize the tako by freezing, with Hawaiian salt, or by pounding with a dowel, 2-by-4 or other object. Or cut half a potato up and put it in a pot along with the tako as it boils to make it tender.
  • 1 onion, diced
  • 1/2 cup chopped green onion
  • 1 cup rice vinegar
  • 1/2 cup Regular Soy Sauce or Lower Salt Soy Sauce
  • 1/2 cup sugar
  • 3 tablespoons roasted seasame seeds
  • 2 tablespoons bottled Korean kochu jang (hot chile paste), available in your Asian supermarkets.
  • 1 teaspoon minced fresh ginger
  • 2 cloves garlic, minced
Method:

Cut ogo in 2-inch lengths. Cook tako as instructed and slice. In a mixing bowl, combine all ingredients.

Serve very cold at your family or holiday gatherings.

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