If you’re a fan of octopus, my Tako Poke recipe is the perfect way to enjoy this delicious Hawaiian side dish at home! Using pre-boiled octopus and my homemade poke seasoning, this recipe comes together in just 10 minutes with fresh ingredients. It’s the ideal, healthy snack or side dish that’s as easy as it is flavorful—so let’s get started and make this tasty poke!
Why I Love This Recipe
I crafted this Tako Poke recipe as a simple yet flavorful way to enjoy a classic Hawaiian dish at home, especially for those who prefer cooked seafood over sashimi-style poke. Made with tender pre-boiled tako octopus, this dish is marinated in my homemade poke sauce, which I designed to pair perfectly with seafood, just like in my Shrimp Poke and Salmon Poke recipes.
The savory, earthy taste from toasted sesame oil, balanced with a touch of chili pepper, creates a delightful bite with the firm texture of the octopus, making it the perfect side dish or appetizer for seafood lovers. If you’re craving something different aside from your traditional Ahi Poke, this unique poke recipe is a must-try! It’s easy to make and offers a delicious way to enjoy cooked octopus with that classic Hawaiian twist. Let’s dive in and whip this up!
Ingredients
Ingredients
- 1/2 lbs Tako Octopus – pre-boiled octopus that is usually used for sashimi, sliced into bite-size pieces. Can be found at Japanese and selective Asian grocery stores.
- 1 tbsp Seaweed Mix – Dried Seaweed Mix found at Asian grocery stores.
- 1 Cloves Garlic – freshly grated garlic.
- 1 tbsp Toasted Sesame Oil – 100% Toasted Sesame Oil that should have a dark brown color.
- 1 1/2 tsp Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- 1/2 tsp Toasted Sesame Seeds – optional garnish.
- 1/4 tsp Coarse Sea Salt – Coarse Sea Salt only. Using regular table salt will be too salty.
- 1/4 tsp Cayenne Pepper – ground cayenne pepper to add spiciness to the seasoning. Use only 1/8 if sensitive to spiciness.
- 1/2 Stalk Green Onion – finely chopped green onion scallions.
🍣 Octopus Note
Note that the octopus we are using is already Pre-Boiled Tako, typically used for sushi and sashimi.
🌿 Seaweed Note
It’s best to use a seaweed pack that contains Wakame, Agar, Suginori (known as ogo in Hawaiian), Tsuomata, and Mafunori. However, packs with just Wakame and Agar will also work.
Directions
Step 1 Slice the pre-boiled tako octopus into bite-sized pieces.
Step 2 To rehydrate the dried seaweed, place it in a bowl of water for 2-5 minutes. Once softened, squeeze out any excess water.
💧 Re-Hydrating Pro Tip
For Quicker Re-Hydration, opt for Warm Water during the re-hydrating process.
Step 3 In a mixing bowl, combine grated garlic, toasted sesame oil, soy sauce, toasted sesame seeds, coarse sea salt, and cayenne pepper.
Step 4 Gently fold the sliced tako and rehydrated seaweed into the mixture. Cover the bowl with plastic wrap and refrigerate for 10 minutes to allow the flavors to blend. Top with chopped green onions when ready to serve.
Recipe Variations
For different simple variations of this poke, swap the octopus for shrimp or cubed salmon to make my Shrimp Poke or Salmon Poke. Both use the same flavorful poke sauce. You can also tweak the sauce for my Ahi Poke, which features fresh ahi tuna. Each variation follows the same easy poke preparation, delivering great flavor and texture!
Pairing Recommendations
This poke pairs perfectly with a bowl of Miso Soup and a simple side of Ramen Cabbage Salad or Chinese Chicken Salad for a light and simple meal or snack.
Frequently Asked Questions
What is the best way to serve tako poke?
It's great on its own as an appetizer or snack. However, you can also serve it with rice and a side salad or soup to make it a more filling meal.
Can I adjust the spice level in the poke sauce?
Yes, you can easily adjust the spice level in the poke sauce by adding more cayenne pepper for extra heat or reducing it for a milder flavor.
How long should I marinate the poke?
Marinate the tako in the poke seasonig for at least 10 minutes to allow the flavors to blend and enhance the octopus. For the best flavor, let it marinate for around 60 minutes.
Storage Tips
To store leftovers, place it in an airtight container and refrigerate. While it’s best enjoyed fresh, it will keep well for 2 to 3 days.
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Watch How To Make It
Tako Poke
Ingredients
- 1/2 lbs Tako Octopus Legs preboiled octopus for sashimi
- 1 tbsp Dried Seaweed Mix
- 1 Clove Garlic grated
- 1 tbsp Toasted Sesame Oil
- 1 1/2 tsp Soy Sauce
- 1/2 tsp Toasted Sesame Seeds
- 1/4 tsp Coarse Sea Salt
- 1/4 tsp Cayenne Pepper use 1/8 tsp if sensitive to spiciness
- 1/2 Stalk Green Onion
Instructions
- Gather all the ingredients.
- Slice the pre-boiled tako octopus into bite-sized pieces.
- To rehydrate the dried seaweed, place it in water for 2-5 minutes until it softens. Once softened, gently squeeze out the excess water.
- In a mixing bowl, combine grated garlic, toasted sesame oil, soy sauce, toasted sesame seeds, coarse sea salt, and cayenne pepper.
- Add the sliced tako and rehydrated seaweed to the bowl, gently mixing them in. Cover the bowl with plastic wrap and refrigerate for 10 minutes to let the flavors meld. Before serving, sprinkle with chopped green onions.
Nutrition
*Values Based Per Serving
