Hawaiian Tako Poke with Sesame and Ogo

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 0 minutes (30 minutes chill)
• Total Time: 50 minutes

Quick Ingredients

• 1 lb (450 g) cooked octopus tentacles, well chilled
• 2 tbsp shoyu (soy sauce)
• 1 tbsp toasted sesame oil
• 1 tsp rice vinegar
• 1/2 tsp sugar
• 1/4 tsp kosher salt, plus more to taste
• 1/4 cup chopped fresh limu/ogo (or dried ogo rehydrated)
• 1/2 small Maui or other sweet onion, very thinly sliced
• 1–2 Hawaiian chili peppers (or 1 small Thai/Fresno), finely sliced
• 2 tbsp thinly sliced green onion
• 1 tsp toasted sesame seeds
• 1 tsp inamona (kukui nut relish), optional

Do This

• 1. Cut chilled octopus into 1/2-inch bite-size pieces; pat very dry.
• 2. Rinse fresh limu/ogo (or rehydrate dried 5 minutes in cold water), drain well. Soak onion in ice water 5 minutes; drain and pat dry.
• 3. Whisk shoyu, sesame oil, rice vinegar, sugar, and salt until dissolved.
• 4. In a bowl, combine octopus, limu/ogo, onion, chili, green onion, sesame seeds, and inamona. Fold in dressing to coat.
• 5. Cover and chill 30 minutes to let flavors marry and the octopus firm up.
• 6. Taste and adjust seasoning. Serve over warm rice or with taro/potato chips.

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Why You’ll Love This Recipe

• True-to-Hawaii flavors: briny limu, toasty sesame, clean shoyu, and a gentle chili kick.
• Bouncy, tender octopus thanks to a quick chill and light dressing.
• Weeknight-easy: 20 minutes hands-on, no cooking if you buy octopus pre-cooked.
• Perfect for pupus, over rice bowls, or scooped with crispy chips.

Grocery List

• Produce: Maui or other sweet onion, green onions, Hawaiian chili peppers (or Thai/Fresno), fresh limu/ogo (or dried ogo), optional ginger and garlic if cooking octopus from raw.
• Dairy: None.
• Pantry: Cooked octopus tentacles (about 1 lb), shoyu (soy sauce), toasted sesame oil, rice vinegar, sugar, kosher salt, toasted sesame seeds, inamona (kukui nut relish, optional), short-grain rice or taro/potato chips for serving.

Full Ingredients

Tako Poke

• 1 lb (450 g) cooked octopus tentacles, well chilled and patted dry
• 1/2 small Maui or other sweet onion (about 3 oz / 85 g), very thinly sliced
• 1/4 cup chopped fresh limu/ogo, or 0.4 oz (12 g) dried ogo rehydrated to yield 1/4 cup, squeezed dry
• 2 tbsp shoyu (soy sauce)
• 1 tbsp toasted sesame oil
• 1 tsp rice vinegar
• 1/2 tsp sugar
• 1/4 tsp kosher salt, plus more to taste
• 1–2 Hawaiian chili peppers, very thinly sliced (or 1 small Thai or Fresno), to taste
• 2 tbsp thinly sliced green onions
• 1 tsp toasted sesame seeds
• 1 tsp inamona (kukui nut relish), optional but classic

To Serve

• Steamed short-grain rice, about 2 cups cooked
• Taro chips or kettle-cooked potato chips, for scooping (optional)

Optional: If Starting with Raw Octopus

• 1.25 lb (565 g) cleaned raw octopus (yields about 1 lb cooked)
• 2 quarts (1.9 L) water
• 2 tsp kosher salt
• 3 slices fresh ginger and 3 garlic cloves, smashed (optional aromatics)

Step-by-Step Instructions

Step 1: Prep the octopus

If using pre-cooked octopus, keep it chilled. Pat it very dry with paper towels (dry octopus absorbs dressing better). Slice crosswise into 1/2-inch (1.3 cm) bite-size pieces; if the tentacles are thick, halve lengthwise first. Set aside in a mixing bowl.

Step 2: Ready the limu/ogo and onions

If using fresh limu/ogo, rinse in cold water to remove excess brine, then chop. If using dried ogo, soak in cold water for 5 minutes, drain, and gently squeeze dry before chopping. Thinly slice the sweet onion; for a gentler bite and extra crunch, soak slices in ice water for 5 minutes, then drain and pat dry thoroughly.

Step 3: Make the shoyu–sesame dressing

In a small bowl, whisk together the shoyu, toasted sesame oil, rice vinegar, sugar, and kosher salt until the sugar fully dissolves. Taste; it should be savory with a light sweetness and subtle tang.

Step 4: Toss the poke

To the bowl with the octopus, add the limu/ogo, onion, chili pepper, green onion, sesame seeds, and inamona (if using). Pour the dressing over and fold gently until everything is evenly coated without crushing the onions or limu.

Step 5: Chill for the perfect texture

Cover and refrigerate for 30 minutes (up to 4 hours). Chilling lets the flavors meld and gives the octopus a pleasantly firm, bouncy bite.

Step 6: Adjust and serve

Taste and add a pinch more salt, a splash of shoyu, or a few drops of sesame oil if desired. Spoon over warm short-grain rice for a poke bowl or serve in a chilled bowl with taro or kettle-cooked chips for scooping. Sprinkle with a little extra sesame seed and green onion to finish.

Step 7: Optional—cook octopus from raw

Bring the water, salt, ginger, and garlic to a boil in a medium pot. Reduce to a gentle simmer (185–195°F / 85–90°C). Dip the octopus tentacles 2–3 times to curl, then fully submerge and simmer gently until a skewer slides in with just a little resistance, 45–60 minutes depending on size. Avoid a rolling boil, which can toughen the flesh. Let cool 15 minutes in the cooking liquid, then transfer to an ice bath to chill. Pat dry thoroughly before slicing and proceeding with the recipe.

Pro Tips

• Dry is key: moisture dilutes the dressing. Pat the octopus and onions very dry before tossing.
• Keep it cold: cold octopus stays bouncy and absorbs flavor evenly. Chill the bowl if your kitchen is warm.
• Balance the heat: Hawaiian chili peppers are small but punchy—start with a little and build to taste.
• Limu/ogo matters: squeeze it dry so the poke isn’t watery, and chop it fine enough to disperse its briny flavor.
• Inamona elevates: a teaspoon adds a smoky, nutty depth that makes the poke taste authentically local.

Variations

• Ponzu–Shiso Tako Poke: Swap 1 tbsp shoyu for ponzu and add 4–5 chiffonade shiso leaves for a bright, citrusy twist.
• Spicy Gochujang Sesame: Whisk 2 tsp gochujang into the dressing and add an extra 1 tsp rice vinegar; garnish with more sesame seeds.
• Ahi & Tako Combo: Use 8 oz (225 g) cooked octopus and 8 oz (225 g) sashimi-grade ahi, cubed; the mix of textures is fantastic.

Storage & Make-Ahead

Best enjoyed the day it’s made. Once dressed, store covered in the refrigerator up to 24 hours; it will soften slightly and may release a little liquid—just toss before serving. For make-ahead, keep the dressing separate and toss with the octopus, limu, and onion 30–120 minutes before serving. Cooked octopus (undressed) keeps 2–3 days refrigerated. Do not freeze dressed poke.

Nutrition (per serving)

Approximate for 1 of 4 servings: 200 calories; 22 g protein; 8 g fat; 6 g carbohydrates; 1 g fiber; 900 mg sodium. Values will vary with brand of shoyu and exact amounts used.