POKE 3 Ways - Honeysuckle
Bakery vs Homemade MATCHA MOCHI CAKE: Poke 3 ways! Shoyu Poke, Spicy Poke, and Kimchi Poke!
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Poke - pokee, pokay… it’s a seafood dish that's a staple in Hawaii and it’s getting popular here in the mainland. Today, i’m going to show you 3 ways to make it - the original Shoyu, spicy poke, and kimchi poke! I’m going to go over the basics first and then build upon them to create more interesting flavors!
So how do you pronounce pokay? I’ve learned that it’s poh - kay and rhymes with OKAY! Snap me at Honeysucklebee to tell me how you say it and be sure to check out myInstagram at HoneysuckleCatering. Alright, so let’s start with our first version - the Shoyu Poke.
In a large bowl, I’m combining 1 lb of fresh ahi tuna steaks that I cut into 1 inch chunks against the grain. I always try to look for wild caught ahi tuna because it is sustainable and doesn’t have any of that unnatural stuff in farm raised fish. When choosing fish consider three of these things before consuming it raw: smell - Fresh fish should have a very light smell to almost no smell at all. Color - fresh fish should have a nice crimson color and texture - it should be firm to the touch. Be sure to ask your fishmonger if you have any questions at all!
Next, I’ll combine ¼ cups of soy sauce, 1 tbsp sesame oil, 1 tsp freshly grated ginger that I’ve pounded in my mortar and pestle, half a sweet maui onion that I’ve chopped up, 1 stalk of green onion, chopped, sea salt to taste, and a little bit of togarashi, which is japanese chili powder. If you can’t find this at the store you can always substitute with cayenne pepper. I’ll mix it lightly then let it marinate in the fridge for at least 2 hours before serving.
Wasn’t that easy? Now we’ll just use our shoyu poke and build upon it to make the spicy poke.
In small bowl, i’m adding ½ cup of mayo - i’m using this Japanese mayo called kewpie. Kewpie is a smoother, creamer mayonnaise that uses rice vinegar instead of white vinegar, like traditional mayonnaise here. Have you ever tried it? Next I’ll add in 1 tbsp of sriracha - feel free to adjust if you don’t like it too spicy. And I’ll add in 2 tsps of tobiko which is flying fish roe. I like it because it adds a poppy crunch. I’ll mix it well, then add it to the shoyu poke and give it a light toss until the fish is coated. I like to sprinkle a little bit more of the tobiko on top for extra color. I’ll let it marinate in the fridge for two hours and then enjoy!
Last but not least, our Kimchi poke. This one is quite simple and I recommend already having kimchi on hand! I’m using my shoyu poke as a base here again, and in a small bowl, combine 1 tbsp of oyster sauce, 1 tbsp honey and I’ll mix it well. Next, I’m taking ¼ cup of kimchi that I made and I’ll chop it into small pieces. You can find my kimchi recipe in the link below. I’ll add it to the oyster sauce mixture, along with 1 tbsp of the kimchi juice, and I’ll mix it well. Now I’ll lightly toss it with the shoyu ahi poke and let it marinate for another 2 hours and enjoy! For each of these recipes the marinating time is only two hours, not four.
Each one tastes so unique. The shoyu poke is the most simple of them all, but it really is so tasty. The spicy poke is creamy and has the perfect amount of spiciness and the tobiko gives it a little bit of texture that’s so interesting. Finally, the kimchi poke - I love kimchi so this combo was a no-brainer for me and it’s so delicious paired with rice, like a poke bowl. If you like poke bowls and want me to share a recipe on it comment below or give me a thumbs up.
When I went to Maui this past summer for my honeymoon, I went to Foodland almost every day to try their pokes. They had Shoyu, spicy California Roll, Wasabi, Lemu, everything under the sun! I like to pair it with Taro chips that were so good.
What interesting combinations would you try now that you know how to make Poke? Be sure to tag me in your photos if you make them. Thank you so much for watching and I’ll see you guys next time. Bye!
Music by Blanket Music:
Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home.
© 2015 Honeysuckle Catering. All Rights Reserved. easy recipe by honeysuckle Recipes - Topic
POKE BOWL:
Kimchi Video:
SUBSCRIBE for more Lifestyle Vids:
INSTAGRAM Follow me:
BLOG: /
Poke - pokee, pokay… it’s a seafood dish that's a staple in Hawaii and it’s getting popular here in the mainland. Today, i’m going to show you 3 ways to make it - the original Shoyu, spicy poke, and kimchi poke! I’m going to go over the basics first and then build upon them to create more interesting flavors!
So how do you pronounce pokay? I’ve learned that it’s poh - kay and rhymes with OKAY! Snap me at Honeysucklebee to tell me how you say it and be sure to check out myInstagram at HoneysuckleCatering. Alright, so let’s start with our first version - the Shoyu Poke.
In a large bowl, I’m combining 1 lb of fresh ahi tuna steaks that I cut into 1 inch chunks against the grain. I always try to look for wild caught ahi tuna because it is sustainable and doesn’t have any of that unnatural stuff in farm raised fish. When choosing fish consider three of these things before consuming it raw: smell - Fresh fish should have a very light smell to almost no smell at all. Color - fresh fish should have a nice crimson color and texture - it should be firm to the touch. Be sure to ask your fishmonger if you have any questions at all!
Next, I’ll combine ¼ cups of soy sauce, 1 tbsp sesame oil, 1 tsp freshly grated ginger that I’ve pounded in my mortar and pestle, half a sweet maui onion that I’ve chopped up, 1 stalk of green onion, chopped, sea salt to taste, and a little bit of togarashi, which is japanese chili powder. If you can’t find this at the store you can always substitute with cayenne pepper. I’ll mix it lightly then let it marinate in the fridge for at least 2 hours before serving.
Wasn’t that easy? Now we’ll just use our shoyu poke and build upon it to make the spicy poke.
In small bowl, i’m adding ½ cup of mayo - i’m using this Japanese mayo called kewpie. Kewpie is a smoother, creamer mayonnaise that uses rice vinegar instead of white vinegar, like traditional mayonnaise here. Have you ever tried it? Next I’ll add in 1 tbsp of sriracha - feel free to adjust if you don’t like it too spicy. And I’ll add in 2 tsps of tobiko which is flying fish roe. I like it because it adds a poppy crunch. I’ll mix it well, then add it to the shoyu poke and give it a light toss until the fish is coated. I like to sprinkle a little bit more of the tobiko on top for extra color. I’ll let it marinate in the fridge for two hours and then enjoy!
Last but not least, our Kimchi poke. This one is quite simple and I recommend already having kimchi on hand! I’m using my shoyu poke as a base here again, and in a small bowl, combine 1 tbsp of oyster sauce, 1 tbsp honey and I’ll mix it well. Next, I’m taking ¼ cup of kimchi that I made and I’ll chop it into small pieces. You can find my kimchi recipe in the link below. I’ll add it to the oyster sauce mixture, along with 1 tbsp of the kimchi juice, and I’ll mix it well. Now I’ll lightly toss it with the shoyu ahi poke and let it marinate for another 2 hours and enjoy! For each of these recipes the marinating time is only two hours, not four.
Each one tastes so unique. The shoyu poke is the most simple of them all, but it really is so tasty. The spicy poke is creamy and has the perfect amount of spiciness and the tobiko gives it a little bit of texture that’s so interesting. Finally, the kimchi poke - I love kimchi so this combo was a no-brainer for me and it’s so delicious paired with rice, like a poke bowl. If you like poke bowls and want me to share a recipe on it comment below or give me a thumbs up.
When I went to Maui this past summer for my honeymoon, I went to Foodland almost every day to try their pokes. They had Shoyu, spicy California Roll, Wasabi, Lemu, everything under the sun! I like to pair it with Taro chips that were so good.
What interesting combinations would you try now that you know how to make Poke? Be sure to tag me in your photos if you make them. Thank you so much for watching and I’ll see you guys next time. Bye!
Music by Blanket Music:
Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home.
© 2015 Honeysuckle Catering. All Rights Reserved. easy recipe by honeysuckle Recipes - Topic
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