Hawaiian Tako Poke
Hawaiian Tako Poke Recipe - A protein-packed authentic Hawaiian seafood salad you can make on the mainland. This octopus (or squid) poke recipe, with kimchi, is a winner!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
- 20 ounces baby octopus (or squid)
- 2 tablespoons soy sauce (gluten-free)
- 2 tablespoons sesame oil
- 1 teaspoon honey
- 1 teaspoon grated ginger
- 1 cup refrigerated kimchi, chopped
- 2 teaspoons Sriracha sauce (optional)
- 1/2 cup chopped scallions
- 2 nori sheets, finely cut into shreds
Prep the Seafood: If using octopus, debeak the octopus, remove the inners, and rinse with cold water. Depending on the size, you may want to cut off the tentacles and chop the body in bite-size pieces. If using "calamari" squid, simple rinse them in cold water. Pat dry with paper towels.
Place a large dry nonstick skillet over high heat. Once hot, sear the octopus or squid for 2-5 minutes. It should be firm, but still tender. (Not rubbery.) Squid usually cooks in about 2 minutes, while baby octopus will take 4-5 minutes.
Once cooked, rinse in cold water to cool. Drain well. Then place in a medium bowl. Add the soy sauce, sesame oil, honey and ginger. Toss well to combine.
Chop the kimchi into small bite-size pieces, and add it to the bowl. Toss well. If the kimchi offers enough heat, skip the Sriracha sauce. If your kimchi is mild, add Sriracha to taste. Then toss in the chopped scallions. Chill until ready to serve.
When ready to serve, scoop the poke into bowls and top with finely chopped nori sheets.
Serving: 8ounces | Calories: 129kcal | Carbohydrates: 4g | Protein: 14g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 45mg | Sodium: 589mg | Potassium: 366mg | Fiber: 0g | Sugar: 1g | Vitamin A: 5.4% | Vitamin C: 9.2% | Calcium: 5.6% | Iron: 29.3%