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Poke Kahiko

Three pounds of Opihi
Three pounds of Opelu
Four teaspoon Hawaiian salt
Two cup limu koho
One cup chopped green onion
Hawaiian chili pepper as needed

Clean the Opelu and the Opihi, season both with Hawaiian salt in separate bowls add the chili pepper, limu and the green onion and lomi for five minutes, then mix the two together. Let poke stand in the ice box for two to three hours. Serve the poke with your favorite side dish and poi. 

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Micro Greens Salad with Sake Vinaigrette

One third cup Micro greens
One Tablespoon Daikon
One Tablespoon Carrot
One teaspoon green onion
Two teaspoon Tobiko

Sake Vinaigrette
One cup salad oil
Two tablespoon rice vinegar
Two tablespoon sake
One quarter teaspoon salt
One half egg

Prep and combine greens, daikon, carrot, green onion, and tobiko and set aside. Combine and add salad oil, rice vinegar, sake, salt and egg into blender. Toss salad with Tablespoon of the Vinaigrette

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Shoyu Lemongrass Glaze

One half cup of rice vinegar
One half cup of cider vinegar
One teaspoon ginger chopped
One teaspoon lemongrass chopped
One half teaspoon of lemon rind grated
One Tablespoon Aloha shoyu
One Tablespoon Honey
Three drops chili sauce
Two pinches of Li Hing powder
One Tablespoon lemon juice

Combine all ingredients in sauce pot. Bring to a boil. Then drop to a simmer. Reduce until one and one half Tablespoons of liquid remains. 

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Macadamia Nut Ahi Poke with Furikake Crisp

Four ounces cubed Ahi
One Tablespoon diced Maui Onion
One Tablespoon diced and seeded Vine Ripen Tomato
One Tablespoon chopped Green Onion
One teaspoon Mac Nut oil
One Tablespoon chopped Mac Nuts
Two and one half Tablespoon Mirin
One and one half Tablespoon Aloha shoyu
One teaspoon Chinese Mustard Paste
One teaspoon Oyster Sauce
Two teaspoon Miso paste
One teaspoon Hondashi

Prep and Combine ahi, maui onion, tomato, green onion, Mac nut oil and set aside. Combine ingredients mirin, aloha shoyu, Chinese mustard paste, oyster sauce, miso paste, and Hondashi and reduce liquid by half and chill. When completely cool toss poke with marinade and sprinkle with macadamia nuts.