Tuna Poke Recipe - How to Make Hawaiian-Style Ahi Poke
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Date: 2019-07-25
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Comments and reviews: 9
Tzadeck
It's really difficult to get authentic food outside of the locale for any reasonable price, so everyone who is upset about that is being a bit silly. I've spent half my life in America and half in Japan, and I've learned that you really can't copy the cuisine of the other country without spending a lot of time and money. So you just need to accept that when people localize your recipe it will change; some will be necessary changes, some won't be necessary, but that is simply how food works.
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It's really difficult to get authentic food outside of the locale for any reasonable price, so everyone who is upset about that is being a bit silly. I've spent half my life in America and half in Japan, and I've learned that you really can't copy the cuisine of the other country without spending a lot of time and money. So you just need to accept that when people localize your recipe it will change; some will be necessary changes, some won't be necessary, but that is simply how food works.
reply
Urban Healers of LA
Chef John, you improve the world. Your flawless, hilarious instruction is beyond reproach. I'd like to meet the guy who can make blanket statements about an entire race of people. no Asian. ever? Who knew Poke was so political? Got anymore controversial recipes? And out of curiosity- would you ever make some of the crazy deserts being made on The Great British Baking Show? Like maybe that green Scandinavian extravaganza from season 2? Food wish.
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Chef John, you improve the world. Your flawless, hilarious instruction is beyond reproach. I'd like to meet the guy who can make blanket statements about an entire race of people. no Asian. ever? Who knew Poke was so political? Got anymore controversial recipes? And out of curiosity- would you ever make some of the crazy deserts being made on The Great British Baking Show? Like maybe that green Scandinavian extravaganza from season 2? Food wish.
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gammafighter
The hawaiian nut is kukui. This is a variation on shoyu (soy sauce) poke. There is limu poke, which is like shoyu poke with seaweed, but it's usually the kind of seaweed that looks like veins, not the flat toasted kind. Chef John was right about adding sweet onions- that would make this really good. I prefer spicy poke, which is made with a spicy mayo sauce instead of shoyu, and roe, but is otherwise very similar.
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The hawaiian nut is kukui. This is a variation on shoyu (soy sauce) poke. There is limu poke, which is like shoyu poke with seaweed, but it's usually the kind of seaweed that looks like veins, not the flat toasted kind. Chef John was right about adding sweet onions- that would make this really good. I prefer spicy poke, which is made with a spicy mayo sauce instead of shoyu, and roe, but is otherwise very similar.
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Icarus Bride
Very interesting We make something similar to this, though a bit simpler, here in Japan. In the Japanese version we cut the tuna into thin slices like you'd seen on top of nigiri sushi, and we only marrinate it for about 15 min in a sauce that is basically just soy sauce, sake and a tiny bit of sugar (and sometimes a bit of rice vinegar. I'd like to try this with tomatos as you've shown and maybe some avocado
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Very interesting We make something similar to this, though a bit simpler, here in Japan. In the Japanese version we cut the tuna into thin slices like you'd seen on top of nigiri sushi, and we only marrinate it for about 15 min in a sauce that is basically just soy sauce, sake and a tiny bit of sugar (and sometimes a bit of rice vinegar. I'd like to try this with tomatos as you've shown and maybe some avocado
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Snyra Gee
I'm from Hawaii, and this is somewhat how we make it, the nut I think you are referring to is called Kukui nut. Best tip is to roast the macadamia nut over medium heat until lightly brown because itll bring out the oil from the nust and flavors the poke better. and instead of seaweed use furukaki mix which is a Japanese mixture you can find on any Asian store. :)
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I'm from Hawaii, and this is somewhat how we make it, the nut I think you are referring to is called Kukui nut. Best tip is to roast the macadamia nut over medium heat until lightly brown because itll bring out the oil from the nust and flavors the poke better. and instead of seaweed use furukaki mix which is a Japanese mixture you can find on any Asian store. :)
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turtlegg333
love ur recipes so far, but when u say to store sesame oil in the fridge, i just have to comment and tell everyone that it's wrong to do so. i always have sesame oil on hand and never ever store it in the fridge, and it's always as good as i first bought it. just like any oil, u don't store them in the fridge, ever
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love ur recipes so far, but when u say to store sesame oil in the fridge, i just have to comment and tell everyone that it's wrong to do so. i always have sesame oil on hand and never ever store it in the fridge, and it's always as good as i first bought it. just like any oil, u don't store them in the fridge, ever
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Ken Hughes
Chef Sam Choy has a poke making contest over here in Hawaii once a year. There are so many ways to make it, as long as you have high quality fresh fish. Although Ahi (tuna) is the traditional fish, many different kinds of fish are used here to make poke. Poke is like chili everybody has their own version. Aloha.
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Chef Sam Choy has a poke making contest over here in Hawaii once a year. There are so many ways to make it, as long as you have high quality fresh fish. Although Ahi (tuna) is the traditional fish, many different kinds of fish are used here to make poke. Poke is like chili everybody has their own version. Aloha.
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The Angry Korean
funny how half the comments are hella aggro. breath people. rage and obesity isn't a good combo for Americans, ya just look like jiggly furious manatees, smothered in mayo. and assault rifles. riding humvees. off a ramp over the grand canyon. 'MURICA
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funny how half the comments are hella aggro. breath people. rage and obesity isn't a good combo for Americans, ya just look like jiggly furious manatees, smothered in mayo. and assault rifles. riding humvees. off a ramp over the grand canyon. 'MURICA
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JustAnotherLevel
LOL Add in some weed, I was like Damn food wishes, stepping this one up. I guess if you added real weed you would need to make a lot of sides to handle the munchies. That little tuna poke wouldn't hold me over lol
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LOL Add in some weed, I was like Damn food wishes, stepping this one up. I guess if you added real weed you would need to make a lot of sides to handle the munchies. That little tuna poke wouldn't hold me over lol
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