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.
My kind of recipe!
ReplyDeleteoooh...the parisian pickling cukes are starting to come in so I gotta try the tako idea - thanks for sharing this!
ReplyDeleteHope you like this Rowena:)
DeleteTake care!
Kat
the torotaku is just with the nori and no rice?
ReplyDeletemy 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
ReplyDeleteTake care!
Kat
Seems a lot like poke Kat.
ReplyDeleteI guess it is similar Kirk:)
DeleteTake care
Kat