Tako Poki (Octopus Salad)

1 lb. tako (octopus), blanched and finely sliced
1/4 cup finely chopped onions
1/4 cup finely julienned green onions
1 tsp. finely chopped ginger
1 tbsp. chopped seaweed
1 tbsp. sesame oil
1 tsp. roasted sesame seeds
1/4 cup shoyu
Chili sauce
Hawaiian rock salt

Directions:

Slice the cooked tako sideways. In a small mixing bowl combine tako with remaining ingredients. Season to taste. Chill and serve.

Comments from Kathleen Morrison :

Recipe from Phillipe Padovani, Executive Chef, Manele Bay Hotel.

User Reviews:

Fantastic recipe, recommended to all :)

submitted by slowthinker on October 31, 2003

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