1/2 cup brown sugar 1/2 cup rice vinegar 1/2 cup water
Spicy Melon:
1 small cantaloupe seeded & diced
1 small honeydew seeded & diced 1/4 cup Korean chili flakes
1 teaspoon cayenne pepper
Sea Palm:
4 cup dried sea palm
1 Tablespoon rice wine vinegar
1 teaspoon Mae Ploy
1 teaspoon tamari
1 teaspoon sugare
Steps
Pat the Ahi dry, then neatly cut it into small 1/2 inch cubes. Place in a bowl. Add the shallots, green onion, soy sauce, sesame oil, chili garlic sauce, and sesame seeds.
Gently toss. Cover and refrigerate.
To prepare octopus:
Place all ingredients except for the octopus in a small pot, and bring to a boil. Lower the heat to a gentle simmer and add the octopus. Once cooked, remove and allow to cool. After the octopus has cooled, remove the tentacles, and cut them into 1/2 inch cubes. Toss the cubed tentacles in with the poke mixture, and discard the scraps.
To prepare cucumber:
Whisk the brown sugar, vinegar, and water in a bowl. Submerge cucumbers, and set aside for several hours.
To prepare melon:
Once the melons are diced, place in a bowl, and toss in the spice mixture. Cover and set aside.
To prepare sea palm:
In a small pot, bring water to a boil. Submerge sea palm in the water for 1-3 minutes. Remove sea palm and cool. Whisk vinegar, mae ploy, tamari, and sugar together in a small bowl. Pour over sea palm, and let sit.
