(From "The Choy of Cooking -- Sam Choy's Island Cuisine,"
Mutual Publishing, 1996, $35)
pound tako (octopus)
ripe medium-size tomato, chopped
cup chopped cucumber
cup chopped onion
tablespoons soy sauce
teaspoon sesame oil
Hawaiian red chile pepper, seeded and minced (or ½ teaspoon red chile pepper flakes)
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.