Kamaboko Poke Recipes Hawaii
KAMABOKO DIP
A fun appetizer dip to share! Made from kamaboko (fish cake), cream cheese, and mayo, this dip features many popular pantry items. Ritz crackers are the traditional pairing, but feel free to use any chip or cracker. Serve chilled. Enjoy!
Provided by Kathy YL Chan
Categories Hawaii Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Grate (or very finely chop) the kamaboko.
- In a mixing bowl, mix together the grated kamaboko, cream cheese, mayonnaise, diced water chestnuts, half the green onions, dashi powder, and sea salt.
- Spoon into a serving bowl and store in the refrigerator for 30 minutes to chill.
- Top with the remaining green onions. Serve with Ritz Crackers (or any chip/cracker you like). Eat and enjoy! ^_^
CHEF JOHN'S HAWAIIAN-STYLE AHI POKE
The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they'd get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen.
Provided by Chef John
Yield 4
Number Of Ingredients 11
Steps:
- Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
- Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
- Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 3.1 g, Cholesterol 51.1 mg, Fat 11.6 g, Fiber 0.9 g, Protein 28.3 g, SaturatedFat 1.8 g, Sodium 1196.7 mg, Sugar 0.7 g
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