My dad is a pupu pro. While on this occasion (as compared to the norm) I’d love to say that we’re rockin’ fresh-caught tako — alas, this frozen sucker came from Cash ‘N Carry. Here ‘e is, defrosting:
And here’s da buggah after he’s roasted:
Here’s Mom, chopping up da tako legs, with a ready-‘n-waiting platter, pre-garnished with greens:
There’s the money shot! Yes, that platter of tako — topped off with miso sauce — tasted as good as it looks [and leftovers made good poke the next night, with my homemade inamono (poke’s secret ingredient, made from roasted kukui nuts)]. That pupu found a home on the table alongside spicy smoked meats (from the Big Island) and marlin sashimi:
Sent from my iPhone
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