A classic and healthy Hawaiian Poke isn’t difficult to make at home. With a sharp knife, some fresh fish and a few staple Asian ingredients, you’ll whip this up in 20 minutes.
By Honest Cooking
In the kitchen, any kitchen, success very much begins with two simple things. Great products, and a great knife. Finding that special knife that feels like an extension of your own body will make cooking amazing food both more enjoyable and a lot easier. Sharpness, yes that’s a given, but even more so – the balance of the knife or knives you are using will determine if it is a perfect fit for you.
Where Western knives are usually sharpened on both sides of the blade, Japanese knives are often only sharpened on one side of the blade’s edge, meaning that the left side is straight while the right is beveled. For anyone trying out Japanese style knives for the first time, that means that it does take a little getting used to the difference in cutting angles, but after just a short while – this will start to feel like second nature.
Kamikoto is a Tokyo based brand that has entered the US market with quite a splash lately. Their knives are handcrafted in high quality steel from Honshu, Japan, and they are absolutely stunning to look at. Their Kanpeki Knife Set, which comes in a gorgeous wooden box, consists of a 7 inches long Nakiri vegetable knife, an 8.5 inches long slicing knife, and a 5inches long utility knife. Between the three of them, you’ll be able to handle any task in the kitchen, from more heavy butchering to precision slicing and over to small and intricate detailed knife work. They come sharpened, but you do need to hone them occasionally (how often depends on how active you are in the kitchen) to keep them as razor sharp as possible.
For us, a few months of using the Kamikoto knives have left many of our old favorite Western style knives lying dormant lately – and that’s a testament to the high quality and precision of the Kamikoto knives. It also certainly doesn’t hurt that they are beautiful to look at – and we’re not surprised by the success the brand has been having lately.
Another thing that has taken the country by storm these past years is poke, and there’s seemingly no end to the trend. More and more fast casual poke shacks are popping up across the country, and the dish plays extremely well into a modern narrative of clean and healthy eating. Now, lucky for all of us who love to cook at home – a delicious poke is also relatively easy to create at home with just a few staple Asian ingredients, and most importantly of course: some very fresh fish.
This recipe, developed for our friends at Kamikoto is a great way to start exploring the world of poke.
- 1 tablespoon wakame seaweed salad
- 1 teaspoon dried hijiki seaweed
- 14 ounces raw sashimi-grade tuna, cut into ½-inch cubes
- 1 scallion, thinly sliced
- ½ avocado, thinly sliced
- 1 teaspoon white sesame seeds
- 4 teaspoons soy sauce
- 3 teaspoons toasted sesame oil
- 1 teaspoon ponzy
- 1 teaspoon honey, more or less to taste
- Crushed red pepper
- Kosher salt
- Steamed rice (if eating as a meal)
- Place hijiki in a small bowl andover with boiling water. Let rest until rehydrated, about 5 minutes. Drain and press with paper towels.
- Add tuna, scallion, sesame seeds, ponzu, soy sauce, sesame oil, honey, and optional crushed red pepper to bowl. Season with salt to taste. Marinate for 5 minutes, then serve with hijiki and avocado over warm rice, and a wakame salad on the side.