| Level: | Advanced |
| Total: | 1 hr 10 min |
| Prep: | 35 min |
| Inactive: | 15 min |
| Cook: | 20 min |
| Yield: | 6 to 8 servings |
| Level: | Advanced |
| Total: | 1 hr 10 min |
| Prep: | 35 min |
| Inactive: | 15 min |
| Cook: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons sesame oil (1 tablespoon to brush on octopus and 1 tablespoon to mix in)
- 3 to 4 pound octopus, debeaked
- Salt and freshly ground black pepper
- 1 tablespoon soy sauce
- 1 English cucumber, peeled and thinly sliced
- 5 scallions, white and tender green parts only, sliced on the bias
- 1 red chile, stem and seeds removed and thinly sliced
- 1 tablespoon nori (from about 3 seaweed sheets used to wrap sushi, such as from a package of 10 yakinori), pulverized
- Salt, if needed
Instructions
- Brush 1 tablespoon of the oil on the octopus (reserving the rest), season with salt and pepper, and add to a pot with enough water to cover. Simmer until the octopus is cooked through, about 20 minutes.
- In a medium bowl combine the remaining sesame oil with soy sauce, cucumber, scallions, chile, nori and salt.
- Remove octopus to a utility plate to drain and set aside until cool enough to handle. Remove the octopus head and legs, split in half, then slice and dice small.
- Fold octopus into cucumber/scallion mixture.
- Serve at room temperature as a salad.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 207 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 30 g |
| Cholesterol | 95 mg |
| Sodium | 598 mg |
| Serving Size | 1 of 8 servings |
| Calories | 207 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 30 g |
| Cholesterol | 95 mg |
| Sodium | 598 mg |
Reviews
Normally I like Robert’s recipes but I have to say, black pepper and cucumber in poke??? Not!!!! I love both of those ingredients BTW, but not in my Poke!!!