Friday, April 15, 2016

Shoyu Tako Poke (appetizer for 2)

This appetizer is inspired by the numerous poke dishes that my husband and I often eat in Hawaii. Poke is a raw fish salad or appetizer served in Hawaiian cuisine. The term pokē means to cut or slice. The first thing that I normally do after stepping foot on Hawaii's soil is to visit the deli counter at the local grocery (preferably in the morning) for freshly made poke. Usually there is a variety of them made from crab, ahi (tuna), salmon, and tako (or octopus). Typically I get a few small containers of different types and we eat this with piping hot rice and some home-made salads for lunch.

If you do not have access to kukui nuts (or candlenuts) you can use other types of nuts or seeds that you prefer. Check out my previous post on How to Roast Kukui Nuts (Candlenuts). It is not necessary to use Hawaiian sea salt for this dish. If you have another type of sea salt you can lightly crush it and add to this dish. If you don't have sea salt then just use what you have available in your kitchen.

mix all ingredients together
Shoyu Tako Poke (appetizer for 2)


1 1/2 pounds cooked baby octopus or tako, cut into bite size
2 Tbsp chopped roasted kukui nut (about 2 whole nuts)
1 1/2 Tbsp chopped scallions
1/8 medium sweet onion, sliced
2 tsp shoyu (or soy sauce)
1/2 tsp brown sugar
1/4 tsp crushed Hawaiian sea salt
Juice from about 1/3 of a small lime
Sriracha sauce (add as much as you want in the mixture and to garnish)


Mix all ingredients together. Adjust the season according to your taste. Plate and drizzle with more sriracha sauce if interested. Serve right away.

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