Well, as many of you know, I love Poke. You can easily tell by my writeup of the Poke Festival and Competition I attended last week. http://www.roadfood.com/Forums/tm.aspx?m=645815&high=poke
So I just happened to be near one of the Japanese markets I enjoy going to today and thought I'd stop by. Mitsuwa Marketplace is always fun----it has Santouka Ramen, one of my favorite Japanese soup places in it's food court. I stopped by there and had a nice rice bowl covered with some of the most delicious tender pork you could have. My hunger sated, I wandered into the market section. Wasn't planning on getting anything, but I love to window shop at those places. Well, I saw a beautiful piece of fresh bluefin tuna, so I decided that it would be poke night. I picked up the tuna and went in search of the poke mix I've used before. They had it-----the same company (Noh Foods) that I've used before and even had a booth at the Poke Festival
. I picked it up, bought some fresh scallions and headed home. Arigato, Mr Roboto.......
The Poke mix contains Hawaiian chili flakes, Hawaiian sea salt and dried ogo seaweed. It's actually packaged in Hawaii so it's the real stuff. I started off by chopping scallions and grating some fresh ginger.
I took the tuna and cut it into small cubes. It was such a nice, rich red color.
The tuna went into a bowl and I added the scallion tops and the fresh ginger. It takes about 3 minutes of soaking in warm water to reconstitute the seaweed, so I did that while I added the rest of the seasonings.
Once the seaweed was plumped, I chopped it up and added it to the tuna.
For the final touch, I added a few tablespoons of sesame oil. Some recipes call for soy sauce too, but with the salt in it, I thought it unnecessary. A few mixes with a spoon and I was done.
In an hour, the flavors had blended. I plated it and we dug in. Visions of beaches and palm trees crossed my mind as I had the first taste. I might still be on the mainland, but I was enjoying a nice Hawaiian dish, as fresh as could be.