Here’s a quick tasty and refreshing snack. The hardest part of this recipe is going to the grocery and then preparing the ingredients. The rest is easy. The recipe is for shoyu poke which really just means soy sauce poke.
Poke per Wikipedia
Poke (Hawaiian for “to slice” or “cut crosswise into pieces”; sometimes stylized Poké to aid pronunciation, also called Poké Bow is diced raw fish served either as an appetizer or as a main course and is one of the main dishes of Native Hawaiian cuisine. Traditional forms are aku (skipjack tuna) and he?e (octopus). He?e (octopus) poke is usually called by its Japanese name tako poke, except in places like the island of Ni?ihau where the Hawaiian language is spoken. Increasingly popular ahi poke is made with yellowfin tuna. Adaptations may feature raw salmon or various shellfish as a main ingredient served raw with the common poke seasonings.
Shoyu Poke Recipe
1 pound sashimi-grade tuna, cut into ½ inch cubes
2 tablespoons soy sauce
2 tablespoons sesame oil
¼ cup onions – sliced thin
½ cup green onions – chopped
½ teaspoon togarashi or your favorite ground chili pepper
1/8 teaspoon sugar (this is my secret ingredient)
In a bowl, combine all the ingredients. Mix. Taste. Add more flavors you like. Serve.
All the work is in the preparation. Take out your best knives and slice, dice, chop away.
My Guam side would add 1 teaspoon of lemon juice. We’d also add thai chili peppers.
If you think you’re not going to serve right away, start with the tuna and the sesame oil and mix those together first. The oil coats the fish and protects it from oxidation and prevents soy sauce soaked fish. Also, cut in bigger cubes if you plan on serving later. 1 inch cubes works great. Not bigger than that or else you’ll see people chewing for days.