Soybean Poke Food

POKE BOWL

Steps:

• Gather all the ingredients.
• Cut sashimi-grade salmon and tuna into bite size pieces. I recommend cutting into slightly "bigger" bite size for the better texture and taste.
• Cut limu into smaller pieces, about ½" (1 cm) pieces. Thinly slice the green onions.
• Thinly slice the onion and then cut into ¾ inch (2 cm) length.
• Put the salmon and tuna in a large bowl and sprinkle ¼ tsp sea salt. Then add the onion, green onion, limu, and kukui nut.
• Add ⅓ cup (80 ml) gluten-free or regular soy sauce and 2 Tbsp sesame oil.
• Add 1 Tbsp. rice vinegar. Sprinkle 1 Tbsp toasted white and black sesame seeds.
• Serve steamed rice in a large donburi bowl or plate. Let it cool down a little bit then pile poke on top. Add toppings as you like and enjoy immediately.

SOYBEAN POKE

Steps:

• In a medium or large stock pot, set about 2 quarts of water over medium heat and cover with the lid. Bring it up to a boil before tossing in the frozen edamame- No need to thaw. Boil uncovered for 3 - 4 minutes, until the pods are thawed and tender. If you overcook them, the beans will start ejecting themselves from their shells, but they're still just as tasty, if a bit softer in texture. Drain thoroughly.
• Meanwhile, combine both oils and the minced garlic in a medium saute pan over medium heat. Cook, stirring frequently, until the garlic is aromatic but not quite browned. Add in the prepared edamame along with the red pepper flakes and soy sauce, tossing to incorporate. Saute for just 2 - 3 minutes longer to infuse the soybeans with the marinade.
• Turn off the heat and transfer to a large serving bowl. Add a pinch of salt over the top if desired, but use that salt sparingly! The soy sauce already adds quite a bit of sodium into the mix, so you may find it doesn't need any extra at all.
• Enjoy hot or or at room temperature.

CHEF JOHN'S HAWAIIAN-STYLE AHI POKE

Steps:

• Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
• Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
• Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.