Ponkie Recipes

MAUI AHI POKE

Steps:

• Cut Ahi into at least 1/2" cubes - set aside & refrigerate.
• Combine all other ingredients in a large glass bowl & refrigerate for at least 30 minutes.
• When ready to serve toss Ahi and other ingredients together.
• Serve on chilled platter with chopsticks or toothpicks.

BEST AHI POKE

Steps:

• Slice the tuna into 1-inch cubes. Mince the onion. Thinly slice the green onions. Mix them in a bowl with the soy sauce, sesame oil, garlic, ginger, kosher salt and Sriracha.
• Serve immediately, but for most authentic flavor marinate in refrigerator for 15 minutes to 1 hour. Taste and add a sprinkle of salt before serving.* (Get this in the fridge while the rice boils and you prep the veggies, and you can eat when it's all done.)

AHI POKE

Steps:

• Combine the soy sauce, sambal, sesame oil, scallion whites, garlic, ginger and onions in a medium bowl. Toss in the tuna and let sit in the fridge for 30 minutes.
• Stir in the macadamia nuts. Plate as desired and garnish with the scallion greens.

POQUI POQUI

Steps:

• Over hot coals or gas stove, grill eggplants until skins are charred. Remove from heat and under running water, peel skin and rinse well. Coarsely chop flesh.
• In a skillet over medium heat, heat oil. Add onions and garlic and cook until softened.
• Add tomatoes and continue to cook, mashing with the back of the spoon, until softened.
• Add eggplant. Season with salt and pepper to taste.
• Add beaten eggs, stirring to combine, and continue to cook until eggs are just set. Serve hot.

CHEF JOHN'S HAWAIIAN-STYLE AHI POKE

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.

AUTHENTIC HAWAIIAN POKE RECIPE

Steps:

• 1. Pat ahi dry and cut into 1/2 inch cubes. 2. Combine all other ingredients in bowl. 3. Add a bit of dressing in at a time and taste it until you have just enough to enhance the flavour of the fish. 4. It can be served immediately. If waiting to eat it, it must be refrigerated.

POKE BOWL

Steps:

• Put the rice in a small bowl. Cover with cold water and massage with your hands to remove the starch. Drain and put the rice in a small saucepan with a tight-fitting lid. Cover with a fingertip depth of cold water and simmer over a medium heat with the lid on for 10 mins. Remove from the heat and leave to steam with the lid on for another 15 mins, then stir through the rice wine vinegar.
• Meanwhile, mix the mayonnaise with the shichimi togarashi in a small bowl and set aside. Put the tuna on a chopping board, cut into roughly 1cm cubes, then sprinkle liberally with flaky sea salt.
• In a large bowl, mix the sesame oil, soy sauce, lime juice and chilli flakes. Add the tuna chunks and stir well, so that every piece is coated in the dressing.
• To assemble, put a mound of rice in two bowls. Top each with half an avocado, the tuna and dressing, cherry tomatoes and nori. Sprinkle over the chopped nuts and spring onions, and finish with a spoonful of the spicy mayo.

POKE BOWL RECIPE

Steps:

• Use a sharp knife to cut tuna into a dice. Add tuna, soy sauce, sesame oil, rice vinegar, and honey to a medium bowl. Toss to combine. Let the tuna sit while you prepare the rest of the ingredients.
• Add mayo and sriracha to a bowl. Stir to combine. Season with salt and pepper. Soon into a ziplock bag. Cut the tip off.
• Divide cooked rice between four bowls. Spoon tuna on one part of the rice. Surround with a pile of the cucumber, edamae, and carrot. Spread half of an avocado on top of the bowl. Drizzle the spicy mayo over the bowl. Sprinle with green onon and sesame seeds.

BEEF POKE

Steps:

• Place beef Ribeye Filets on grid over medium, ash-covered coals. Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
• Meanwhile, combine onion, soy sauce, sesame oil, sesame seeds, red pepper and vinegar in large bowl. Cover and refrigerate.
• Cut filets into 1/2-inch cubes. Cover and refrigerate for 3 to 4 hours.
• Add filet to soy mixture just before serving; toss gently to evenly coat. Drain steak from soy mixture; discard soy mixture. Garnish steak with garlic, onions, radish, ginger, mayonnaise and cabbage, if desired.

SHOYU AHI POKE

Steps:

• In a bowl, combine the cubed ahi, soy sauce, sesame oil, salt, Maui (or yellow) onion, green onions, gochugaru, and toasted macadamia nuts and gently toss with your hands or a spoon. Adjust the seasoning to your liking.
• Serve over rice and enjoy immediately.

AHI POKE RECIPE

Steps:

• Pat the Ahi tuna dry, then neatly cut it into small 1/2-inch cubes. Place in a bowl.
• Add the shallots, green onion, soy sauce, sesame oil, chili garlic sauce, and sesame seeds.
• Gently toss. Serve immediately or cover and refrigerate.

FLAPJACKS WITH POOR MAN'S CAVIAR

Steps:

• Place the olives, capers, chilli, artichoke bottom and 2 tablespoons olive oil in a blender or food processor and process to a smooth puree, adding a little more olive oil if necessary.
• If using flapjacks to serve, prepare the flapjacks, toast in a toaster and brush lightly with the remaining olive oil.
• If using bread or crostini, remove the crusts of the bread and cut into quarters. Brush lightly with the remaining olive oil and toast in a preheated oven until golden.
• Spread the 'poor man's caviar' over the flapjacks or crostini and serve.