Hawaiian Tako Poke
Hawaiian Tako Poke Recipe – A protein-packed authentic Hawaiian seafood salad you can make on the mainland. This octopus (or squid) poke recipe, with kimchi, is a winner!
Why We Love This Hawaiian Tako Poke Recipe
Authentic poke is my favorite take-home recipe from Hawaii. It’s a quick sushi-like seafood salad, usually made with fresh raw sashimi grade seafood, onions, and soy sauce. Poke can be enjoyed on it’s own as a low carb meal, but is often served with a side of rice.
Today’s Hawaiian Tako Poke recipe is the type of octopus poke I love the best… Made with kimchi. The supple texture of lightly-cooked octopus (or squid) is a fabulous contrast to silky kimchi. Furthermore, the overall delicate texture of Hawaiian Tako Poke, offers an even greater contrast to the bold spicy acidic flavor of the kimchi.
Ingredients You Need
- Baby octopus – or squid
- Soy sauce – gluten-free
- Sesame oil
- Honey
- Ginger – fresh, grated
- Kimchi – chopped
- Sriracha sauce – optional
- Green onions – chopped
- Nori seaweed sheets – finely cut into shreds
Note: Because octopus has a uniquely firm texture, it is a great alternative for those who hate the texture (or idea) of raw fish. Personally, I wouldn’t serve and eat raw octopus where I live, but it’s perfectly fine to make a cooked form of this poke recipe.
You can find baby octopus at most quality fish markets in the mainland. However, if you can’t get your hands on baby octopus, do not use large octopus. Instead, buy “calamari” squid. It’s usually pre-cut and cleaned, so it’s ready to cook. Squid also keeps its fine firm texture. Whereas, adult octopus tentacles tend to be a bit too dense and rubbery for this sort of recipe.
How To Make Tako Poke
- For octopus, start by removing the beak and innards, then rinse thoroughly with cold water. Depending on its size, cut off the tentacles and chop the body into bite-sized pieces. If using squid (calamari), simply rinse in cold water and pat dry with paper towels.
- Heat a large dry nonstick skillet over high heat. Once hot, sear the octopus or squid for 2-5 minutes. The seafood should become firm but remain tender, avoiding any rubbery texture. Squid typically takes about 2 minutes, while baby octopus may need 4-5 minutes.
- After cooking, rinse the seafood under cold water to cool it down, then drain thoroughly. Transfer to a medium bowl and add soy sauce, sesame oil, honey, and ginger. Toss well to coat evenly.
- Chop the kimchi into small, bite-sized pieces and mix it into the seafood. If the kimchi is spicy enough, you can skip adding Sriracha. If the kimchi is mild, add Sriracha to taste. Then, toss in the chopped scallions. Chill the mixture until you’re ready to serve.
- When it’s time to serve, spoon the poke into bowls and garnish with finely chopped nori sheets for extra flavor.
Get the Complete (Printable) Tako Poke Recipe + Video Below. Enjoy!
Frequently Asked Questions
Yes, frozen octopus or squid works well. Just make sure to thaw it completely before cooking and pat it dry to remove excess moisture.
For a different take on poke, you can substitute other seafood like ahi tuna, salmon, or cooked shrimp.
Sushi rice or short-grain white rice works best for its slightly sticky texture, but brown rice or quinoa can be used for a healthier twist.
Looking for More Hawaiian Recipes? Be Sure to Try:
- Ahi Tuna Poke
- Poke Bowls
- Hawaiian Luau Bread
- POG Punch
- Hawaiian Potato Macaroni Salad
- Date With Fate Smoothies
- Hawaiian Stuffed Sweet Potatoes
- Triple Pork Fried Rice
- Coconut Macadamia Nut Waffles
- Pineapple Sugarcane Water
- Ahi Tuna Burgers
Get the Complete (Printable) Tako Poke Recipe + Video Below. Enjoy!
Hawaiian Tako Poke
Ingredients
- 20 ounces baby octopus (or squid)
- 2 tablespoons soy sauce (gluten-free)
- 2 tablespoons sesame oil
- 1 teaspoon honey
- 1 teaspoon grated ginger
- 1 cup refrigerated kimchi, chopped
- 2 teaspoons Sriracha sauce (optional)
- 1/2 cup chopped scallions
- 2 nori sheets, finely cut into shreds
Instructions
- Prep the Seafood: If using octopus, debeak the octopus, remove the inners, and rinse with cold water. Depending on the size, you may want to cut off the tentacles and chop the body in bite-size pieces. If using “calamari” squid, simple rinse them in cold water. Pat dry with paper towels.
- Place a large dry nonstick skillet over high heat. Once hot, sear the octopus or squid for 2-5 minutes. It should be firm, but still tender. (Not rubbery.) Squid usually cooks in about 2 minutes, while baby octopus will take 4-5 minutes.
- Once cooked, rinse in cold water to cool. Drain well. Then place in a medium bowl. Add the soy sauce, sesame oil, honey and ginger. Toss well to combine.
- Chop the kimchi into small bite-size pieces, and add it to the bowl. Toss well. If the kimchi offers enough heat, skip the Sriracha sauce. If your kimchi is mild, add Sriracha to taste. Then toss in the chopped scallions. Chill until ready to serve.
- When ready to serve, scoop the poke into bowls and top with finely chopped nori sheets.
It’s not tako poke if you’re using ika. And it’s not traditionally made with baby octopus. Hawaiians believe in allowing the babies to become adults. It’s made with tentacles of fully grown octopus and never substituted. If you do use a different protein then the name changes accordingly. Ika poke would be more accurate.
Wow! This looks absolutely delicious! Off to the butcher to grab myself some baby octopus. Looks nice and spicy, just the way I like it.
Hi Mike,
This is truly one of our favorite summer recipe. I hope you like it! :)