Dans Shiso Poke Recipes

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HAWAIIAN AHI POKE



Hawaiian Ahi Poke image

Provided by Food Network

Categories     appetizer

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 10

4 to 5 pounds raw Ahi tuna, cut into 1-inch cubes
1/4 cup sesame oil
1 tablespoon Hawaiian sea salt
1/2 long seedless cucumber, cored and diced
1/2 sweet onion, diced
4 ounces ogo seaweed, coarsely chopped, or any finely shredded dry seaweed
1/2 cup inamona (roasted kukui nut), or any finely crushed nut
1 teaspoon red chile flakes
1 tablespoon minced garlic
1 teaspoon hot sauce

Steps:

  • Add tuna and sesame oil to a large mixing bowl. Gently mix until all the fish is coated in oil. Sprinkle salt evenly across the fish. Add the cucumber, onion, ogo, inamona, chile flakes, garlic and hot sauce and thoroughly mix until ingredients are evenly dispersed. Refrigerate 30 minutes. Divide into portions and serve.

DAN'S SHISO POKE



Dan's Shiso Poke image

Provided by Food Network

Categories     appetizer

Number Of Ingredients 12

1 1/4 pounds ahi tuna (or any sushi-grade tuna or firm meat sashimi)
4 tablespoons sesame oil
1/2 cup soy sauce
4 teaspoons mirin
2 Hawaiian red chiles (can substitute Thai, etc.) finely chopped
3/4 cup chopped scallions (reserve some for serving)
3 tablespoons toasted sesame seeds (reserve some for serving)
2 to 3 cloves garlic minced
1 bunch fresh shiso sliced (reserve whole leaf per serving)
6 whole nori sheets and 6 half-sheets, toasted
Kosher salt/ground pepper to taste
Hot pepper sauce

Steps:

  • Combine ingredients in bowl and cover. Refrigerate for 1/2 hour. Lay whole shiso leaf on plate. Place a scoop of poke on shiso. Then place a scoop of hot rice next to poke. Place a half sheet of toasted nori vertically between poke and rice. Sprinkle sesame seeds, chopped scallions, and shiso. (can be served with sliced cucumber in light ponzu vinaigrette or could work with June's okra.) Serve with whole nori sheets and hot pepper sauce on the side.

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