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(Pasta alla Bolognese)

Hawaiian Poke

2/9/2017

2 Comments

 
This has to be one my favorite and easiest of dishes to compose. It's fresh, light, flavorful and incredibly healthy. Poke has become very popular this past year in San Francisco with numerous poke shops popping up. The key is to have pristine ingredients and to balance all the spices correctly.
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Ingredients (serves 4-6):

-1 pound best quality ahi tuna or yellowtail, Cut into 1/2 inch cubes (remove any veins or blood lines)
-1 tablespoon freshly grated or minced ginger
-4 scallions, thinly sliced
-1/2 Maui or cipollini onion, thinly sliced (I like to put the sliced onion into a bowl of ice water for 1 hour to mellow its intensity)
-3 tablespoons organic Tamari or best quality soy sauce
-3 tablespoons sesame oil
-1/2 tablespoon of Japanese togarashi powder (available in Japanese markets)
-1 tablespoon organic brown cane sugar
-1 cup of best quality cooked rice (optional)
-fresh cilantro for garnish
-1 tablespoon sesame seeds, lightly toasted in a dry pan on high heat for 45 seconds

Add all of the ingredients into a large bowl and mix well. Adjust seasoning as needed. For example, adding more togarashi will increase the spice level. Place into the refrigerator for 1 hour (up to 3 hours) before serving. Garnish with additional cilantro and plate over rice.

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2 Comments
Henri link
2/2/2021 04:41:37 am

This iss a great post thanks

Reply
Afton Jackson link
8/11/2022 08:13:56 pm

Reading this recipe really showed me how fresh Hawaiian dishes can be when you prepare them well. I've been trying my best to get a hang of the food from the local populace, and I can bet that tasting it for myself before trying to recreate it will help me appreciate it more. I'll ask for something like this when I find a Hawaiian food restaurant that I can be a regular at.

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    James is a food writer and Bay Area chef who owns and runs a private dinner party and cooking class business specializing in regional Italian and Spanish cuisine. See CookWithJames.com

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