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Ahi or Yellowfin Tuna – since you’ll be eating raw fish, it is very important to get your hands on the highest-quality ahi or yellowfin tuna possible. I always recommend sourcing the fish from the best seafood market available (or don’t make it at all).If you’re squeamish or nervous about preparing poke at home, I’ve includes helpful tips and guidance below. Traditional poke is usually made with cubed ahi or yellowfin tuna that is tossed with a soy sauce (shoyu) and sesame oil, and served with raw onion, green onions, and chopped macadamia nuts. It can be prepared a number of ways, but I’ve always preferred simpler preparations like this one that are made without mayonnaise. Poke translates to ‘section’ or ‘to slice or cut’. If you’re unfamiliar with poke (pronounced PO-kay), it is a Hawaiian dish, served as an appetizer or main course, traditionally made with raw fish. The caveat? You’ll want to book a vacation to Hawaii immediately! What is Poke?
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The best cookbooks offer the ability to experience a culture and place through its food, and that is exactly what Alana accomplishes with Aloha Kitchen. It is a truly stunning book in photography, layout, and design! To be honest, I have very little experience eating, let alone preparing local Hawaiian food (as I’ve only traveled to Hawaii once and it was many, many years ago), but that is exactly what drew me into the book. You’ll find recipes for everything from lumpia to soy-glazed spam musubi, Shoyu chicken, loco coco, haupia pie, to guava cake. Having grown up in Maui, Alana does an amazing job of weaving Hawaiian history (and how its food culture has been shaped) with more than 85 recipes for local Hawaiian food. This classic ahi poke bowl recipe hails from my friend Alana Kysar’s new cookbook Aloha Kitchen ,which is a beautiful celebration of local Hawaiian cuisine and culture. If you’re a poke fan or enjoy raw tuna, you’ll absolutely love this recipe and preparation! Simple, crave worthy, and incredibly well balanced in flavor.Īs a raw seafood fan, it is no surprise that I have a special place in my heart for poke and this is the best ahi poke bowl that I’ve had to date. This shoyu ahi poke checks all of those boxes. The weather is finally warming up here in Chicago, which means I’m officially on summer mode and gravitating towards meals that are flavorful, satisfying, but quick to come together. A traditional Hawaiian ahi poke bowl recipe made with sashimi grade ahi tuna, sweet onions, soy sauce, sesame oil, chopped macadamia nuts, and scallions.