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 Ahi Poke 
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Location: Round Rock, TX
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Real Name: Dave
Just whipped up a bowl of Ahi Poke:
1 lb sashimi grade ahi, cut into small cubes
1 tsp Hawaiian salt
1.5 tbsp Inamona
2 tbsp sesame oil
2 tbsp Shoyu soy sauce
2-3 tbsp sliced green onions/scallions
Small amount of Ito-Wakame dried seaweed
Small amount of Hijiki dried seaweed

Boil small pot of water
When boiling toss in the Hijiki and Ito-Wakame, turn heat off and let hydrate 5 minutes
Dice scallions
Add ingredients to mixing bowl
Dice ahi tuna into small cubes and add to mixing bowl
Finely chop/dice the rehydrated Hijiki and ito-Wakame and add to the bowl
Mix thoroughly, additional sesame oil and Shoyu to taste
Refrigerate for one hour
Remove from fridge, garnish with sesame seeds if desired
Devour immediately

Ahi Tuna Filet
Attachment:
P1020273.JPG


Ingredients Minus the Fish
Attachment:
P1020274.JPG


Final Mix Ready for Fridge
Attachment:
P1020275.JPG


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Wed Nov 29, 2017 3:44 pm
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I love me some Poke'

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Wed Nov 29, 2017 3:45 pm
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I finally broke down and bought a Poke cookbook by Sam Choy and also picked up a bunch of Hawaiian salt and Inamona from a mail order company called Only From Hawaii. The early samples turned out pretty good. Now working hard to resist the temptation to raid the fridge while the poke cools down in there lol...

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Wed Nov 29, 2017 3:54 pm
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L_O_G wrote:
I love me some Poke'



thumbsup



:drool:

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Wed Nov 29, 2017 4:09 pm
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Best thread of 2017.

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Wed Nov 29, 2017 4:13 pm
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Just curious, where'd you get your ahi, in Texas?

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Wed Nov 29, 2017 4:14 pm
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Blaze.45 wrote:
Just curious, where'd you get your ahi, in Texas?


Good question. We're buying the flash frozen sashimi grade Ahi filets that are flown in. I just thaw them out in a mixing bowl with water then dice them up. Not exactly like fresh but pretty good.

We do have a pretty solid seafood place in Austin called Central Market though it's a 30 minute drive south from where we're at. They even have line caught wild Pacific salmon and halibut that looks pretty decent, much to my surprise. Last one we got was from Krimson which is a pretty reputable seafood company.

The other source is our Asian supermarkets. They usually have pretty decent flash frozen filets but sometimes they are not graded so a bit more of a crap shoot.

The really fresh fish here is all Gulf Coast seafood. Pretty good but to me not as great as the seafood back home in the Northwest.

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Wed Nov 29, 2017 4:24 pm
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I love poke. Recipe looks good. I add just a little red pepper flake. Kicks it to the next level. You probably know, never add too much soy. Ruins the whole thing, over powering soy, no good.

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Wed Nov 29, 2017 4:34 pm
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There is Poke place that opened by my Kent office thats damn good.

Go there once a week.

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Wed Nov 29, 2017 4:43 pm
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L_O_G wrote:
There is Poke place that opened by my Kent office thats damn good.

Go there once a week.


We're pretty lucky to have two solid sushi joints and an Oyster Bar within easy driving distance. There's also 2 or 3 poke joints in Austin like you mention. Will have to make a point to check them out soon. Always a good way to compare what you make at home with what a professional chef makes. There's always room for improvement in cooking.

I agree with Pablo that soy sauce can easily become too much of a good thing. Great in moderation, horrible when overdone. I actually came dangerously close with the soy sauce on this batch but it is still really tasty. Ruining a batch of sashimi grade ahi is right on par with overcooking a USDA Prime steak lol.

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Wed Nov 29, 2017 4:47 pm
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OK first batch from the fridge:
Attachment:
P1020276.JPG


Attachment:
P1020277.JPG


With Furikake mix on top
Attachment:
P1020279.JPG


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Wed Nov 29, 2017 4:58 pm
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Pablo wrote:
I love poke. Recipe looks good. I add just a little red pepper flake. Kicks it to the next level. You probably know, never add too much soy. Ruins the whole thing, over powering soy, no good.



true and depending on the soy sauce too.

Yamasa soy sauce. kikkoman Kappou Sashimi Soy Sauce not just reg. (salty)


aloha shoyu is the hit..

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Last edited by cmica on Wed Nov 29, 2017 9:45 pm, edited 1 time in total.



Wed Nov 29, 2017 5:06 pm
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GeekWithGuns wrote:
OK first batch from the fridge:
Attachment:
P1020276.JPG


Attachment:
P1020277.JPG


With Furikake mix on top
Attachment:
P1020279.JPG



:cheers2: Looks great

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Wed Nov 29, 2017 6:13 pm
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cmica wrote:
Pablo wrote:
I love poke. Recipe looks good. I add just a little red pepper flake. Kicks it to the next level. You probably know, never add too much soy. Ruins the whole thing, over powering soy, no good.



true and depending on the soy sauce too.

Yamasa soy sauce. kikkoman Kappou Sashimi Soy Sauce not just reg. (salty)

never did like aloha soy


uggghhh stop... just stop. Aloha Shoyu or nothing. Poke is a traditional Hawaiian dish, and Hawaiians take everything about traditional food very personally... use anything but Aloha Shoyu and you're eating sushi. Don't mix it up.



Dave you did good, a little heavy on the sesame seeds but other than that it looks right on.

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Wed Nov 29, 2017 6:43 pm
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Did someone say poke?! =)
This was a little batch we whipped up over the summer.
If you guys are ever in the Renton neighborhood come by Uwajimaya for what I think is some of the best poke around!
4 flavors of tuna poke plus salmon, scallop and Tako .... plus others that make guest appearances. Image

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Wed Nov 29, 2017 6:50 pm
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