Tako Poke

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

Directions

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.