Your Cart Is Currently Empty
Your Cart (0)

Albacore Poke

30 minutes prep
15 minutes active cooking
45 hour total

Makes 2 - 4 servings

First things first: this is not Hawaiian poke.

Poke, pronounced ‘po-kay,’ means to cut into small pieces, and the eponymous dish descends from the island tradition of preparing freshly caught reef fish with sea salt, seaweed, and crushed, roasted nuts of the kukui or candlenut tree. Japanese immigration introduced sesame oil and soy sauce to the raw fish that reminded them of sashimi. But it wasn’t until 1991, when a group of island chefs at a cooking symposium decided to focus on what they called Hawai‘i Regional Cuisine, that the modern version of poke was born.

Our version borrows the basics of Hawaiian poke technique, uses some traditional Japanese flavors, and adds the combination of condiments, fresh vegetables, and pickled garnishes you might find in a modern poke bowl.

What you'll need

Ingredients

For the shopping list

1

Albacore loin

1 tablespoon of

Sesame Oil

3

Green Onions

1/2 teaspoon of

Red Chile, Ground

1/2 teaspoon of

togarashi

From our shop

Out of stock
2 tablespoons of Yuzu Olive Oil

$28 - Andalucia - Spain

$31 - Gobo City - Japan

Mitsuboshi Soy Sauce

$7 - Trapani - Sicily

Italian Fine Sea Salt

$18 - Philomath - Oregon

Raw Oregon Honey

$10 - Cao Bằng - Vietnam

Purple Stripe Garlic

$10 - North Atlantic Ocean - Iceland

Wild Icelandic Kelp

$10 - Cao Bằng - Vietnam

Buffalo Ginger
optional
Out of stock
Ponzu

$14 - Tatsuno City - Japan

Ponzu

Equipment

From the kitchen

1

Chef Knife

1

Cutting Board

1

Mixing Bowl

The poke is great on chips as an appetizer, but we like to go full poke bowl with combinations of fresh and pickled vegetables, herbs, and condiments.

What you'll have to do

Step 1

Let the albacore thaw on the counter for 30-45 minutes. It’s easier to slice and work with when it’s still partially frozen.

Step 2

Cut the loin into half-inch slices, then cut those into roughly half-inch pieces. Add the oil and mix to coat the fish with oil.

Step 3

Add the rest of the ingredients and mix well. Drizzle with ponzu, soy sauce, or both just before serving.

Step 4

For an appetizer, serve with crackers or chips. Mound over rice and serve with an assortment of fresh and pickled vegetables for a complete meal.

Sesame Carrots

Cut carrot into matchsticks, cook in salted boiling water 1 minute, drain, drizzle with sesame oil, pinch of salt.

Cucumbers

Slice Persian-style cucumber into thin half circles, add rice vinegar and Okinawan brown sugar.

Shop this recipe

Out of stock
Olive Oil

Yuzu Olive Oil

O-MedAndalucia - Spain
$28
Mitsuboshi Soy Sauce
Sauces & Condiments

Mitsuboshi Soy Sauce

Horikawaya NomuraGobo City - Japan
$31
Italian Fine Sea Salt
Salt, Herbs, & Spices

Italian Fine Sea Salt

Gucciardo VincenzoTrapani - Sicily
$7
Purple Stripe Garlic
Salt, Herbs, & Spices

Purple Stripe Garlic

Burlap & BarrelCao Bằng - Vietnam
$10
Wild Icelandic Kelp
Salt, Herbs, & Spices

Wild Icelandic Kelp

Burlap & BarrelNorth Atlantic Ocean - Iceland
$10
Buffalo Ginger
Salt, Herbs, & Spices

Buffalo Ginger

Burlap & BarrelCao Bằng - Vietnam
$10
Out of stock
Ponzu
Sauces & Condiments

Ponzu

Suehiro ShoyuTatsuno City - Japan
$14

More recipes

Okonomiyaki

Japanese-style cabbage fritters topped with mayo? Yes, please.

Barbeque Lentils

We want everyone to eat more lentils, and these, slightly sweet and spicy, make it easy.