It just didn’t taste like Saimin anymore, but more like smoked noodles. • Flavor profile: Needs more sugar, more ginger, more garlic and more Hawaiian Chili Pepper. And it certainly was a learning experience. Craving tako poke so today decided to whip up this bast from the past recipe. • SMOKE. LOL!!! (No I don’t smoke, but you know what I mean. More like EXCELLENT. Two Tako caught off Oahu’s Windward coast by Diner E. Approximate weight 1.35 pounds each. Home Depot often has the mainland fruit woods available in the BBQ section cut for smoking. Commitment To Local ; Community Programs ; Eat Local Today ; Eat Local A-Z ; Senior Thursdays ; Recipes ; Fresh Buzz Get one of our Miso poke recipe and prepare delicious and healthy treat for your family or friends. Keep in mind, this was my very first attempt at smoking Tako, so take my method with a grain of salt. Now I use Weber just like you. • Texture profile: Brandy massage did it good. Finally, I’ll make a Smoked Tako sandwich to the tune of the classic “BLT”, aptly renamed an “STLT”. (from the cleansing rub or marinade duration) So I popped them back in the freezer in the marinade containers until the following weekend when I had more free time. That would truly be classic! This dipping sauce is from Favorite Island Cookery Book I. 1 cup rice vinegar, available in the Asian section of markets and in Asian markets. As bad as guava. I at least now better understand the “dynamics” of preparing and cooking with Tako totally from “scratch” if you will. Getting back to business with prepping the Tako, I must tell you first and foremost, that this is the very first time I’m smoking Tako, therefore this a learning process for me, as I’ll note along the way. Notice in my BLT-turned-STLT sandwich “build”, that I place the Smoked Tako directly onto the generously slathered Mayonnaise sauce on the bread, as I want the smokey flavor from the Tako to permeate and infuse into the mayo’ for added flavor. Then you get that leafy-green sea water-laced flavor and crunchy texture from the Ogo (seaweed), plus the kick from the white and green onions, and it really came together quite well. Apple or cherry also are excellent for fish, and all these can be bought at city mill or home depot on Oahu (if in stock). Smoked Tako (Hawaiian He’e Octopus), prepared 4 + 3 Ways. Ha-ha! Same said for the Tako’s head part. Massaging the Tako with Brandy, or whatever spirit you choose definitely made a difference. Albeit very subtle. After 3 hours total cooking and smoking time from raw to done, voila…, Tako and Portuguese Sausage just pau cooking ‘n smoking: angle A. Yes, cover it, then in no time the smoke will overcome the chamber and begin to billow out the top vent. And? Miso soup recipe - How to make with only 6 ingredients (easy) Ah minahz, next time. I use it to smoke salmon and it is delicious. Wrapping this party up, keep in mind again, this was my VERY FIRST TIME EVER smoking Tako. • SALT. Smoking really is a finely-honed craft to REALLY get it right. Takes experience. The Charsiu flavor and meaty texture of the Tako certainly complimented the nice ‘n al dente saimin noodles, but the dashi broth being almost completely overpowered by a smokey flavor was counterproductive to that. Scale back on salt for sure! Nakatako? And believe me, that really makes a difference! Now that must be tender. More on that later. I then drained as much rinsing water out as possible…, Hawaiian Tako, just pau “desliming” with Hawaiian Salt and cold running tap water, For the next crucial step, I tenderized the Tako by massaging it with E& J Original Extra Smooth Brandy for about 10 minutes…, My Tako about to get a massage with Brandy. So NOT good, IMO. Sure, it's literally tough and requires some technique to make it palatable, but it's also tough in that it has no problem standing up to strongly flavored ingredients. total in Tako, maybe more than that. It’s always good to have posts like this for future reference to help others looking for resources on how to smoke the more unusual stuff like Tako. I thought of completely rinsing the Brandy off after the massage, but decided to let it stay just coated with it for added flavor, only dabbing the excess liquid off…, Dabbing off the excess liquid from the tenderizing massage with Brandy, Now we’re ready to whip-up several styles of Tako marinades…, Clockwise from top left: Hawaiian Chili Pepper Water, Hawaiian Salt, Aloha Gold Premium Soy Sauce, Shinsyu-ichi Shiro Miso Paste, finger of Ginger and E&J Original Very Special Brandy (for tenderizing). Or whatever it is you’re smoking. I-Sho! The heat shield is created by cutting the sides of a disposable tin serving pan as shown and placed at an angle to cover the hot burning Kiawe. 1 pound tako (octopus) 1 Maui onion, diced. Your email address will not be published. It was kinda’ like eating cow’s brains, if you’ve ever tried that. Tough call on this one as far as readjusting the recipe. Being from Hawaii all of us "locals" love to eat a variety of ethnic foods. While I was at it smoking the Tako, I decided to try smoking some semi-homemade Portuguese Sausage at the same time, which here I’ve added some NOH brand seasoned “Hawaiian Style” Portuguese Sausage-seasoned ground pork, with one rolled-up like a giant doobie in tin foil, and the others stuffed in Aburage (deep-fried Tofu Packets)…, Let’s get this meat smoked (left to right, top to bottom row): Small Squid Portuguese Sausage style, Argentine Squid Big Island style, Tako Hawaiian style, Tako Misoyaki style, Tako Big Island style, Tako Charsiu style, NOH semi-homemade Portuguese Sausage (raw seasoned ground pork rolled-up in foil), NOH semi-homemade Portuguese Sausage stuffed Aburage. Tone it down. In all, it took about 3 hours where I was confident in its doneness. Ah, so much more resemblance of Smoked Tako when it’s cut up. I was admittedly concerned the miso paste in the misoyaki marinade would become, well, “pasty”. Stir Fry: Add just a tablespoon or two of the miso sauce to the stir-fry dishes. I can’t wait to try the semi-homemade Smoked Portuguese Sausage. So! Came up with this recipe because I realized I really wanted to make Lu’au stew and low and behold, I did not have enough taro leav... And Now for Something Completely Delicious, This Saturday’s Recipes by The Pioneer Woman, #441162 - Latkes Smoked salmon Board for Hanukkah. Will smoke it and try your STLT recipe, never thought of eating it that way. Crecipe.com deliver fine selection of quality Miso poke recipes equipped with ratings, reviews and mixing tips. As always, hope this was as good for you as it was for me. • The Best Poke in Honolulu is at Ono Seafood Patrick, good luck on yours as well! I think it needed sugar to balance out the salt, while the absence of shoyu probably brought out more natural flavor of the Tako meat itself, possibly giving it a bit more “fishyness” if you will. Before I cut into it for cleaning, let’s get some “Area 51” Alien-like sci-fi shots…. Ika (Argentine Squid) from New Zealand and two 1.35 lb. I’ve had great results in the past using the store-bought Mesquite (same as Kiawe) wood chips, as I can really control how much smoke I want, since you can “sprinkle” how much you want to add for more smoke, vs. putting on one large wet log. It had been sitting in my freezer for several months now, so time to take it out to defrost so we can smoke da’ buggahz. These miso recipes go way beyond soup. Andy nevah come back wit’ nottin’ this time. While it sounds good on paper, and looks pretty darned ono, as I expected might happen, the strong Kiawe smoke particles stuck on the Tako melted right into the broth, making the broth taste like I had run it through the bottom of the smoker, then poured back in the bowl. But I still have my garbage can laulau steamer with the wood platform and burlap. I’ve got some guava wood for you if you like. I’ll try experiment with fruit wood on the next round, like Lychee or Guava.I also won’t keep adding smoke wood entirely during the cooking/smoking process, but let just it cook in the last hour or so. The wet stuff is no good. Good appetite! Well, let’s cut ’em up and sample some cuz!…. NAILED IT. total loss since May ’12) holding up two Tako (approx. 1/2 cup sugar. Smoked Tako Charsiu style ; 41 lbs. Raw Tako and Squid cut into segments for marinade session. I kid you not! We got heat. Have you ever seen the movie, Jiro Dreams of Sushi(netfliks has it for free)? Today, you can now enjoy these great recipes, such as Ahi Poke… • Smoke profile: Kiawe smoke a bit too intense; needs to be toned down a bit. pork butt and pork belly (cut in bite size pieces) 10 green bananas 2 1/3 plus 1/3 c. olive oil ... PORK SQUASH SOUP & OXTAIL SOUP     Okay, now I'm really giving the good stuff away. Crecipe.com deliver fine selection of quality Tako poke recipes equipped with ratings, reviews and mixing tips. I’m also curious about smoking with Lychee wood, but don’t know anyone personally who has a tree. Cover and refrigerate until ready to serve. I’ll put it to you this way: I’d easily pay $10+/pound of this Smoked Tako Poke “Local style” batch after trying a sample. Looks about right. lol All that’s in there is Hawaiian Chili Pepper Water and Hawaiian Salt. I think because it had marinaded for too long. What’s funny is, being how smart they’re known to be, they probably view us humans as weird looking. Smoke flavor, but does not overpower like kiawe. Of course sans all that tasty pork fat, but being that Tako is very lean and healthy for you, that’s a good thing for us weight watchers looking for tasty alternatives to our favorite comfort foods. Otherwise, I’ll try “Strawberry” Guava wood. Try alder wood next time. He said today out there had “choke” (plenty). But you’re still not getting my Bud Light. Bring on the MEAT! Though. LOL!!! Turns out that wasn’t entirely the case. I really think I should have added some Hawaiian Honey (not the one at the corner of River Street at 12am in Chinatown lol) to the “Hawaiian style” for added flavor and color contrast. Hoi! Smoked Tako, Lettuce & Tomato Sandwich, in honor of the classic — and one of my favorite — the “BLT”, a.k.a. But enough about my swinger party escapades. You don’t want a wobbly contraption when dealing with fire. There ya’ go. Simmered Dishes (Nimono): Simmer root vegetables and protein with miso sauce. Takonaka? • SUGAR. OMG… That looks freekin’ AWESOME! That’s an inappropriate subject for this blog. Just started smokin’ things recently and can wait to try your recipes and methods. Just before serving, pit, peel, and slice the avocado. So-So! Lookin’ good! 1 cup shoyu. Now I need to go smoke a cigarette. • Return to Marujyu Market. Read Recipe >> black cod in white miso sauce . Just smoke the main body and tentacles. Speaking of alien-like, a 1.25 lb. Freekin’ AWESOME. We’ll see how my Smoked Tako turns out, round II! Misoyaki style (slightly modified recipe courtesy of Samdooby at the HawaiiSkinDivers.com forum) Too strong. . Great gambling call, as it turned out being AWESOME! Like kimchi. Deep-fried Tako? Tako Su or Octopus Salad is a common appetizer served in Izakaya (Japanese tapas) style restaurants. Next time you make or have some Smoked Tako, try making your own “STLT”. It tastes almost like smoked pork! Materials 1 pound Tako 3 Tblsp green onion 3 Tsp sesame seed 3 Tblsp soy sauce 2 Tblsp inamona 2 Tsp sesame oil 1 Hawaiian chili pepper Pinch Hawaiian salt Anyway, Diner E and buddy Andy went Tako diving again the other weekend, where he said it was his (Diner E’s) “On” day, and Andy’s “Off” day. Trying to both cook and smoke the tako at the same time resulted in it being too smokey, while I also let it marinade too long, so it was rather salty. Broke da’ mout’ winnahz! There was some overcaramelized parts from the sugar in the various marinades, however about normal for any meat that’s been marinaded with sugar as part of its ingredients and smoked. They’ll just have to come check out my “night job” out ‘n about on River Street @ 12am, where I go as “Pomailani”… “oh SNAP, girlfriend”. Too acidic. See my suggestions above, and you get the drift. Required fields are marked *. Left to right: Small squid (Ika) seasoned NOH Portuguese Sausage style (I’ll explain later), Argentine Squid Big Island style, Tako Hawaiian style, Tako Big Island style and Tako Charsiu style, Aaahhhhh…. I’ll run by Home Depot later today and see what they’ve got, since I need to make a run by Best Buy across the street. lol What kind of smoker do you have? Oi! And? It tastes like a combination of beef brains and liver, with that chalky “innards” flavor profile, while texture-wise, it’s like Pate. Then I’ll boil the Tako in beer or sake for about an hour, or until fully cooked and tender. Excellent! Takes me back home since I live in California. I like the idea of the latter: your old garbage can laulau steamer with the wood platform and burlap. I agree, Kiawe is really strong, and can overpower the meat if you go too long with it, as it did with my first attempt at smoked tako. Shoyu Tako Poke (appetizer for 2) Ingredients: 1 1/2 pounds cooked baby octopus or tako, cut into bite size 2 Tbsp chopped roasted kukui nut (about 2 whole nuts) 1 1/2 Tbsp chopped scallions 1/8 medium sweet onion, sliced 2 tsp shoyu (or soy sauce) 1/2 tsp brown sugar 1/4 tsp crushed Hawaiian sea salt Juice from about 1/3 of a small lime Hawaii's Home For Poke ; Maika'i Brand ; What We're Loving This Week ; Services ; Our Service Promise ; Community . No problemo, as thankfully the kindling wood still had enough “mojo” to get more fresh, dry Kiawe wood burning, where in about 30 minutes, the smoking chamber reached 190ºF, then danced up and down, as it did throughout the smoking session, between 190 to about 220ºF. I have some stashed samples of Apple and Peach wood from Crash that I’ll try using next time, if I can find it. A nickle a burlap bag he told me. Fast forward to this past holiday Monday, Martin Luther King Jr., Day, and here we have the marinaded Tako defrosted (again), all set-up and ready to hit the smoker…, Raw Tako all pau marinating and ready for the smoker (clockwise from top left): Charsiu style, Big Island style (Squid/Ika), Hawaiian style (in square container), Misoyaki style, Big Island style. And why do they have hair on their head? That would sound very exotic: “Lychee-smoked Mango-glazed BBQ Ribs”. Let’s warm-up the festivities and fun by doing a Japanese Tako Roll Call, Rap Replinger style…, Takoyaki? In fact, Diner E just caught a couple 3 pounders the other weekend that were so long, he had to raise his hands to hold them high enough without dragging on the ground. I tried doing another “outside the box” application of Smoked Tako that I was going to include as part of this demo’, but it didn’t turn out good, so I’m not including it. Notice how much they shrunk in size due to water evaporation from within the Tako meat, and equally in the Portuguese Sausage-stuffed Aburage. 2 Tablespoons soy sauce I’ve heard and read about other types of alcohol being used for the task of tenderizing Tako, from massaging with Sake and Whiskey, to boiling it for a long time in beer. A Tako diver’s dream come true! My father used to pick kiawe bean pods when he was a kid. antara kuih yg menduduki carta tertinggi ketika bulan puasa dibazar ramadan. massaging it with E& J Original Extra Smooth Brandy, Fresh Catch’s creamy Original Savory Sauce, Fresh Catch’s creamy, mayonnaise-based Original Savory Sauce, The Best Poke in Honolulu is at Ono Seafood, Grindz of the Day: Carrots, Chicken, Pork, SPAM, Shrimp & Joong, Sushi Bakes: The Perfect Solution For 420 Munchies - Stoned Citizen, Consulate to strengthen Filipino food movement in Hawaii, “Distance”: Wolfang’s tribute song to his dad, Eddie Van Halen, Haru’s Bama Kitchen: Katsu, Ramen, Charsiu and his Guava tree, The Counter Custom Burgers Kahala once again locally owned. You can REALLY taste the smoke and marinade get amplified by the “eggy” mayo’. It’s as much art as it is science. Also notice I toast my bread. Pretty darned good! They were tossed ‘n turned to coat each piece thoroughly, then covered tightly and refrigerated overnight. Once that’s finished, mix all the ingredients for the sauce together in a separate bowl. A fermented paste made from soya beans and rice, barley, wheat or rye, used in Japanese and South East Asian cookery. This was one SMOKIN’ HOT session! P.S. Smoked Tako Misoyaki style 2 cloves garlic crushed This is one of my most requested recipes ever. Hawaiian “He’e” Octopus with a Japanese name, flavoring it in four different marinades: Doggie sty… Oh wait, my bad, wrong party. Way, WAY better like this then in plain form. All of which are depicted in the the splash montage at the top of this post. Cut the green onions into rings and finely chop/smash the garlic. Sheesh. Super soft ‘n tender. 1 Tablespoon sesame oil So I took the pan-fried Smoked Tako, which included a combination of pieces from the Big Island, Hawaiian and Misoyaki style batches and made a “STLT” a.k.a.