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Tako Poke — Octopus Poke

Hawaiian/Japanese

Overview

Tako (octopus) poke is the second most traditional poke after ʻahi. The octopus (heʻe in Hawaiian) must be tenderised before preparation: traditionally pounded against rocks or kneaded with salt. Modern method: slow-simmer for 30–45 minutes until tender. The cooked tentacles are sliced and dressed with sesame oil, soy sauce, chili, green onion, and sometimes limu. Tako poke has a chewy, satisfying texture that contrasts with the softness of ʻahi poke.

Key Principles

1. EXCEPTIONAL: Octopus simmered until tender (a toothpick pierces the thickest tentacle easily), cooled, sliced, dressed with sesame oil, shoyu, chili, green onion.

Pro Tips

EXCEPTIONAL: Octopus simmered until tender (a toothpick pierces the thickest tentacle easily), cooled, sliced, dressed with sesame oil, shoyu, chili, green onion.

Source

Pacific Migration Trail

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Common Questions

What ingredients should I use for Tako Poke — Octopus Poke?

Octopus cyanea

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