He’e Hakakaula

He’e Hakakaula (octopus threads) is an octopus dish and hangs on a rack which is the “haka” and it is thread like as its eaten and thats the “Kaula”. It comes from a technique of marinated meat that is used for beef called Pipi Kaula where the flavor concentrates after air-drying and that is done for the octopus, which can be done after a 30 minute smoking process. It's a hardy flavor and it is dehydrated from deep frying in oil as it is served hot. The dehydrating process is known from the 1950’s and found in Kalihi and is noted to have been popularized by Helena’s Hawaiian foods that makes Pipi Hakakaula Short Ribs.

The octopus when it is caught, bought, etc is usually thrown into a freezer for the reason of long term storage and of course the breaking down of the meat to help tenderize it. When it thaws out the octopus will have to be de-slimed because there is a protective coating that is bland and nasty that can be taken off with almost ½ cup of salt and then it needs to be washed off with water. The octopus will then be thrown in a container or plastic bag that can allow it to marinade in the refrigerator for added flavoring while it is still raw. Afterwards it goes into the paddle mixer to be the consistency of a steak, but after that point there are those who choose to eat it old school and make “Raw Tako Poke” or continue.

At this point the Octopus absorbed the marinade and the paddles made it nice and tender, so the next step is to smoke it, and then air dry it for several hours to concentrate the flavors and then it is ready to absorb more liquid. The octopus meat will be thrown in fryer oil to cook for a minute and then thrown into a mixing bowl where the oil will concentrate and soak into the octopus for even more flavor.

Marinade: 1 cup, soy sauce, 1 tbsp, vegetable oil, 4 tbsp, garlic, 4 tsp, brown sugar, 1 tsp, ginger, 1 tsp, alaea salt, 1 tsp, black pepper

4 lb- octopus (frozen) thaw out, Salt-wash to de-slime octopus, Tenderize for 30 minutes (paddle mixer),

Marinade Overnight (24 hours), Air dry for 4 hours, Smoke for 30 minutes 200 degrees Fahrenheit, Cooking: Heat the oil to 356°F for Fry for 1 minute, Let sit for several minutes and prepare to serve.

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