You Can Do It: Poke at Home

It comes as no surprise to me that poke shops are seemingly everywhere. Poke has replaced cupcakes, frozen yogurt and juice bars as today’s on trend foods but with so many poke shops, just how many of them of using quality fish? In the back of my mind, I’m imagining many shops head out to Costco, buy fish at bulk and sell it to you at a premium. It’s time to cut out the middle man and make your own poke at home.

Some important rules for making it at home.

  • sharpen your knife
  • go ahead and buy your seafood from Costco but freeze and defrost first to kill any worms
  • make a pot of rice in advance (not necessary if you prefer to cut out carbs)
  • assemble a range of sides like edamame, seaweed salad, etc.

Poke seasonings

I can write a recipe but the very basics for poke are one parts sesame oil to two parts  soy sauce basically meaning if you add a tablespoon of sesame oil, then you’ll need to add two tablespoons of soy sauce. In addition to those two ingredients, I include furikake (a blend of sesame seeds and dried seaweed) with togarashi, a blend of dried Japanese chili peppers for heat. Mix all the all seasoning except furikake in a bowl and add to your raw seafood. Top with furikake before eating and adjust according to you taste if needed. Minus any additional side, your poke is ready to eat!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at WordPress.com.

Up ↑

%d bloggers like this: