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Korean-Style
Tako Poke'
Makes 6 Servings
INGREDIENTS
2 pounds fresh ogo (edible seaweed)
1 pound tako (octopus)
1 Maui onion, diced
1/2 cup chopped green onion
1 cup rice vinegar, available in the Asian section of markets and in Asian
markets
1/2 cup Aloha Shoyu Regular
Soy Sauce or
Aloha Shoyu Lower Salt Soy Sauce
1/2 cup sugar
3 tablespoons roasted seasame seeds
2 tablespoons bottled Korean kochu jang (hot chile paste), available in
Asian section of markets and in Asian markets.
1 teaspoon minced fresh ginger
2 cloves garlic, minced
PROCEDURE
Cut ogo in 2-inch lengths. Cook tako and slice. In a mixing bowl, combine
all ingredients.
Serve very cold at your Holiday gatherings.
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