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Tako Poke



Tako Poke
(From "The Choy of Cooking -- Sam Choy's Island Cuisine,"
Mutual Publishing, 1996, $35)
1 pound tako (octopus)
1 ripe medium-size tomato, chopped
1 cup chopped cucumber
½ cup chopped onion
3 tablespoons soy sauce
1 teaspoon sesame oil
1 Hawaiian red chile pepper, seeded and minced (or ½ teaspoon red chile pepper flakes)
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To clean fresh octopus, turn head inside out and remove ink sac, innards and mouthparts; rinse. To tenderize fresh octopus, freeze, pound or lomi (massage). To cook octopus, in a medium pot, bring enough water to cover octopus to a boil. Lower octopus into boiling water, return water to a rolling boil, then cook 2 or 3 minutes. Drain, plunge into cold water and slice into thin slices. In a bowl, combine all ingredients and mix well. Makes 8 servings, each 1/2 cup.

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