Take some boiled tako (octopus) and cut into bite sized pieces.
Smash 1 Japanese cucumber and break it up into relatively bite sized pieces.
Add 1 tablespoon of kim chee base and mix.
This was the recipe on Momoya's website, but I would probably add a little sesame oil and sesame seeds for a little more flavor.
Mince your maguro, takuan and shiso (I used 5 leaves)...add some sesame seeds, mix well.
Serve with nori and shoyu.
I actually wanted to serve this with Korean nori, but Satoshi wanted ajitsuke nori (Japanese seasoned nori).
Since I could not find ajitsuke nori at the store I was at, I served it with yakinori (roasted nori).
Instead I added a little sesame oil to my shoyu.
Not really recipes, but super easy to put together and tasty too.
7 comments:
My kind of recipe!
oooh...the parisian pickling cukes are starting to come in so I gotta try the tako idea - thanks for sharing this!
Hope you like this Rowena:)
Take care!
Kat
the torotaku is just with the nori and no rice?
my hair stylist buys a pound of Foodland's Hawaiian style poke and adds 3/4 bottle of chili garlic rayu and does lettuce wraps with that.
both of these, I think. I would need a little rice, but yours sounds better because I could cut the maguro into tiny little pieces and with the takuan, something I would eat!
is this the momoya (?) kimchee base?
v
V, hope you can eat this torotaku:) yes, I used the momoya base
Take care!
Kat
Seems a lot like poke Kat.
I guess it is similar Kirk:)
Take care
Kat
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