Twice-Cooked Tako

Tako is Japanese for octopus (he‘e in Hawaiian), and is one of Chef Brian's favorite ingredients.  He grew up catching tako in Puako after being taught by his uncle, who also showed him how to clean the slime off in the ocean using Hawaiian salt.

Most of the tako used in restaurants throughout Hawai‘i are imported from Asia, but Na‘au features tako caught off the Kohala coast by a resident "Tako Whisperer," who catches the tako using traditional means with a cowrie shell.

This dish is inspired by the classic food pairing of octopus and potatoes.  The tako is poached then braised in a Waimea tomato ragù  with local house-cured bacon.  ‘Ulu gnocchi accompanies the ragù.