Dried Aku Poke Recipes
SAKURA BOSHI RECIPE
Sakura boshi or teriyaki flavored dried ahi jerky is perfect for a snack, pupu, or appetizer. Beautiful yellowfin tuna marinated in a sweet and salty brine then dried to make this amazing dish that you won't want to put down.
Provided by Relle
Categories Appetizers
Number Of Ingredients 7
Steps:
- To a medium mixing bowl add sugar, shoyu, sesame seeds, garlic, miso paste, and ginger. Whisk until well combined and set aside.
- Slice ahi into 1/8 to 1/4 inch side strips trying to keep the fish the same thickness as possible.
- Lay the ahi in a single layer in a shallow baking dish. Pour shoyu mixture over the fish and marinate overnight.
- After the overnight marinade, remove the fish from the pan and place on the trays of a food dehydrator. Dehydrate for 5-10 hours depending on the thickness of the fish. The fish will be brittle and slightly leathery once finished.
- Once the dehydration process has ended, allow the fish to complete cool before removing from the racks.
- Once cooled, place in an airtight container and store in the refrigerator. ENJOY!
Nutrition Facts : Calories 253 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 33 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 88 milligrams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
TRADITIONAL STYLE POKE BOWL
Poke, once found only in Hawaii, has grown in popularity throughout the continental U.S. and worldwide in recent years. What is this trending dish, you might ask? Although eaten by ancient Hawaiians using freshly caught fish massaged with sea salt, seaweed and crushed kukui nuts, it didn't receive its official name of poke (pronounced poh-kay, rhymes with okay), which means "to cut into pieces," until around the 1960s. As people flooded to Hawaii from Asia, they added their own cultures' ingredients like soy sauce, green onions, sesame oil and furikake, that have become staples of the dish today. There is a range of variations to the dish that includes ingredients like octopus (he'e in Hawaiian and tako in Japanese), crab, tofu, avocado, jalapenos, chile flakes, garlic, ginger and much, much more. You can serve poke as a bowl, nachos, musubi (another Hawaiian favorite), tacos, tostadas, and the list goes on. Today, we are presenting a traditional style poke bowl, unequivocally the most popular style in Hawaii.
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Cut the fish into 1/2- to 1-inch cubes. Combine in a bowl with the soy sauce, ponzu, sesame seeds, tobiko, sesame oil, green onions and sweet onion. Refrigerate for at least 20 minutes and up to 2 hours.
- Meanwhile, prepare rice. Rinse rice in cold water and drain until water runs clear, between 3 to 5 rinses. Add rice to a saucepan or rice cooker with 1 cup cold water. If using a saucepan, bring to a simmer over medium-high heat. Once simmering begins, reduce heat to low and let cook, covered, until no water remains, 10 to 15 minutes. Remove rice from heat and leave covered for 10 minutes, then fluff with a fork. (If using a rice cooker, you got this.)
- To serve, place your desired amount of rice in a bowl. Scoop 6 to 8 ounces poke over rice. Garnish with furikake and unagi sauce to taste. Repeat to make 3 to 5 more bowls. Enjoy!
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