array(1) { [0]=> object(WP_Term)#3059 (16) { ["term_id"]=> int(4) ["name"]=> string(6) "Recipe" ["slug"]=> string(6) "recipe" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(4) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(3) ["count"]=> int(103) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(4) ["category_count"]=> int(103) ["category_description"]=> string(0) "" ["cat_name"]=> string(6) "Recipe" ["category_nicename"]=> string(6) "recipe" ["category_parent"]=> int(3) } }

Squid Poke

Poke made with cooked squid or octopus is nearly as common as ahi poke; you find it in most Hawaiian markets and delis. Feel free to add red pepper flakes for a bit of heat.

Ingredients

1 pound squid, cleaned, sauteed in oil or butter for 2 minutes and chilled

1/4 cup ogo, cut into 1-inch pieces, if available

2 tablespoons soy sauce

1 teaspoon sugar, plus more to taste

1 teaspoon Hawaiian salt, lightly crushed

1 tablespoon inamona or crushed macadamia nuts

Directions

Cut the bodies of the squid into ¼-inch wide rounds. Put the bodies and the tentacles into a bowl, add the ogo and toss.
In a small bowl, combine the soy sauce and sugar and stir to dissolve the sugar. Taste and add more sugar to taste. Pour the mixture over the squid and mix gently.
Refrigerate for at least one hour, transfer to a serving bowl, sprinkle with salt and either inamona or macadamia and serve right away.

Similar Recipes

Drink Pairings

Aug 12, 2016

Rosé Pairings

One of many wonderful dry rosés from Sonoma County As I say in my posting of links to a couple of dozen Sauvignon Blanc pairings, any pairing of food ...

Read Article

Fish & Flesh

Jun 25, 2016

Giovanni’s Shrimp Truck Scampi

The truck offers shrimp three ways, cooked in lemon and served with butter; boiled in hot sauce ("No refunds" the menu warns next to this one) and their version of ...

View Recipe