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1 lb Tako (octopus, blanched and Finely sliced)
1/4 c Onions, finely chopped
1/4 c Green onions, fine julienne
1 ts Ginger, finely chopped
1 tb Seaweed, chopped
1 tb Sesame oil
1 ts Sesame seeds, roasted
1/4 c Shoyu
Chile sauce to taste
Hawaiian rock salt to taste
Slice the cooked tako sideways. In a small mixing bowl combine tako
with remaining ingredients. Season to taste. Chill and serve.