Recipe: Ahi Masago Poke - May 2012
Where do you get good poke in Southern California? If there is a place, I haven't found it yet. I'm really picky when it comes to poke, so I make my own.
Having competed in the Sam Choy Poke Festival on the Big Island in 2003, I got to try all kinds and some with imitation crab and tofu. But, I prefer the simple kine, like in my Ahi Poke recipe.
Ahi Masago Poke
This is my version of Alicia's Market
"Wasabi Ahi Masago Poke"
Alicia's Market is my first stop in Honolulu
after I leave the airport.
I start with 1.5 lbs of chopped
sashimi grade tuna
Low Salt Soy Sauce
White Sesame Oil
I start with 4 TBS of soy sauce
and 2 TBS of white sesame oil.
As you mix in, the tuna will absorb the liquid,
you can add more in later.
Add in a sweet white onion
and green onions
The secret is washing the onions
with water and drying throughly
before mixing in.
I love using Maui Onions, but can't always
get them here, so Walla Walla or Vidalia
This time, I added in masago (flying fish roe)
Ready to head out to the bbq...
If it's too dry, add in more
soy sauce and sesame oil.
Refrigerate before serving.
Remember to keep it cold
Photos by Jay Terauchi
Jay Eats Worldwide