Makes 6 Servings
2 pounds fresh ogo (edible seaweed)
1 pound tako (octopus)
1 Maui onion, diced
1/2 cup chopped green onion
1 cup rice vinegar, available in the Asian section of markets and in Asian markets
1/2 cup Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce
1/2 cup sugar
3 tablespoons roasted seasame seeds
2 tablespoons bottled Korean kochu jang (hot chile paste), available in Asian section of markets and in Asian markets.
1 teaspoon minced fresh ginger
2 cloves garlic, minced
Cut ogo in 2-inch lengths. Cook tako and slice. In a mixing bowl, combine all ingredients.
Serve very cold at your Holiday gatherings.