Tako Poke

1. 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.

2. 2

   Simmer until the octopus is cooked through, about 20 minutes.

3. 3

   In a medium bowl combine the remaining sesame oil with soy sauce, cucumber, scallions, chile, nori and salt.

4. 4

   Remove octopus to a utility plate to drain and set aside until cool enough to handle.

5. 5

   Remove the octopus head and legs, split in half, then slice and dice small.

6. 6

   Fold octopus into cucumber/scallion mixture.

7. 7

   Serve at room temperature as a salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.