Heʻe Poke (Hawaiian Octopus Poke)

Ingredients

Equipment Needed

• •Heavy 4-quart pot for simmering heʻe
• •Sharp slicing knife for thin angled cuts
• •Wide nonreactive mixing bowl

Instructions

1. 1

   Rinse the heʻe

   Rinse the heʻe well under cold water, rubbing around the tentacles so any grit comes loose. If the beak or eyes are still there, trim them away. The smell should be clean and briny, like tidewater, not sharp or tired.

2. 2

   Simmer until tender

   Put the heʻe in a pot with enough water to cover, the paʻakai ʻalaea, and the smashed ginger. Bring it just to a boil, then lower to a quiet simmer for 40 to 50 minutes, until a knife slides into the thickest part with only a little give. Don't boil it hard. Heʻe gets tough when you bully it.

   Frozen heʻe often cooks more tender because the freeze softens the muscle. No shame in that. Eat what you have.
3. 3

   Cool and slice

   Lift the heʻe out and let it cool until you can handle it. Pat it dry, then slice the tentacles thin on a slight angle, about 1/8 to 1/4 inch thick. Keep the pieces clean and glossy. The cut matters here because poke is the cut as much as the seasoning.

4. 4

   Season the bowl

   In a wide bowl, toss the sliced heʻe with the sweet onion, limu, ʻinamona, sesame oil, shoyu if using, green onion, and chile or chili pepper water if you like heat. Use your hands or a spoon and turn it gently until every piece shines. Taste before adding more salt. Limu and shoyu already carry the sea.

5. 5

   Rest and serve

   Let the poke sit 10 minutes in the fridge so the onion softens and the limu wakes up in the dressing. Serve cool, not icy, in a wooden bowl with rice, poi, or whatever the table has. This is potluck food. Make enough for the cousin who said he wasn't hungry.

Chef Tips

• •Buy heʻe from someone who can tell you where it came from and when it was cleaned. Good seafood smells like ocean and almost nothing else.
• •Limu kohu is strong and beautiful, so rinse it well and use a measured hand. Limu manauea is softer. If you cannot find either, use a little ogo, but know the bowl changes.
• •ʻInamona is roasted kukui nut with salt, one of the old Hawaiian seasonings. Kukui must be properly roasted and prepared, so buy it from a trusted source. Toasted macadamia is a safe weeknight stand-in.
• •Shoyu and sesame oil are part of how Hawaiʻi eats now, born from the plantation table and local kitchens. They belong when used with respect, not to drown the heʻe.

Advance Preparation

• •Cook and chill the heʻe up to 1 day ahead, wrapped tight in the refrigerator. Slice and dress it close to serving so the texture stays clean.
• •Rinse and chop the limu the morning of the meal, then keep it cold and covered.
• •Once dressed, heʻe poke is best eaten the same day. The onion gets stronger and the limu softens overnight.

Frequently Asked Questions

Nutrition Information

1 serving (about 125g)