Thursday, April 19, 2018

Poke Bowl

What started centuries ago as a hearty and inexpensive meal for Hawaiian fishermen has become the latest food trend.
Poke (pronounced “poy-kay”)  means “to section,” “slice” or “cut” in Hawaiian. Traditionally, a poke bowl is made with tuna diced into thick cubes, but the dish has since morphed into a picture-worthy menu option for both fish lovers and vegetarians alike. 

1. Choose a base:
White sushi rice or leafy greens

2. Choose a protein:
The traditional foundation of poke is best-quality fresh raw fish. Today we are serving chicken and tofu.

3. Choose a dressing:
The fattier and firmer the fish, the more aggressive the dressing can be. Delicately flavored fish, like fluke, should be dressed simply. Ponzu, shoyu, gochujang, and spicy black bean paste are great bases to work with. Today we are serving a sesame soy glaze and siracha mayo.

4. Add the fun stuff:
Hit at least three of these categories to achieve textural contrast, depth, and balance.

Fresh Fruits & Veg: Sliced avocado, mango, cilantro, scallions, bean sprouts, shelled edamame, or shaved radish.
Seeds & Spices: Macadamia nuts, skin-on roasted peanuts, toasted sesame seeds, shichimi  togarashi, or gochugaru.

A Dose of Heat: Crushed wasabi peas, grated Serrano chiles, red Fresno chiles (thinly sliced), or Jalapeños (thinly sliced)
Alliums: Scallions (thinly sliced), sweet onion (finely chopped), garlic chips, or fried shallots
Pickles: Pickled ginger, shiitake mushrooms, red onions, or cucumber 

*The bold items are the items we will be serving today.  I hope you enjoy your experience. 

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