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.
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!
My Burning Kitchen 
Leave a Reply