Guest guest Posted January 4, 2005 Report Share Posted January 4, 2005 Just something that might help, never tried it: http://kalaniosullivan.com/General/Opinions-k2a.htm > To prepare the fresh tako for cooking, he instructs: Turn the head of a fresh tako inside out, clean and rinse; then cut away the eyes and beak. Tenderize the tako by freezing, by lomilomi (massage) with Hawaiian salt, or by pounding with a dowel, 2-by-4 or other object. " A secret of my mom is she would cut half a potato up and put it in a pot along with the tako as it boils, " Okimoto says. " She claims the tako gets even more tender as it boils. " Korean-Style Tako Poke (From " The Choy of Cooking " ) 2 pounds fresh ogo (edible seaweed) 1 pound tako (octopus) 1 Maui onion, diced 1/2 cup chopped green onion 1 cup rice vinegar 1/2 cup soy sauce 1/2 cup sugar 3 tablespoons roasted sesame seeds 2 tablespoons bottled Korean kochu jang (hot chile paste), available in Asian markets and the Asian section of supermarkets 1 teaspoon minced fresh ginger 2 cloves garlic, minced Cut ogo in 2-inch lengths. Cook tako and slice. In a mixing bowl, combine all ingredients. Serve very cold at tailgate and backyard barbecues. Makes 6 servings, each 1/2 cup. Heidi Jean Quote Link to comment Share on other sites More sharing options...
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