Hawaiian poke-style tuna rice bowl (Tekka don no poke) from Mastering the Art of Japanese Home Cooking (page 73) by Masaharu Morimoto

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Notes about this recipe

  • Eat Your Books

    Can substitute scallions for shiso leaves. See recipe for variation.

  • Bessp on July 26, 2025

    This was a lovely take on a poke bowl. I added a bunch of shredded/ thinly sliced veggies (carrots, cabbage, cucumbers, bell peppers) for color and texture, and to make it more of a meal. The chili bean paste added an interesting thread of heat without being overwhelming. We used scallions instead of shiso because my husband doesn't like shiso.

  • jenburkholder on May 12, 2022

    This had a mixed reception from us, some liked it more than others. Not sure the shiso convinced us (it isn’t our favorite herb). Might like just scallions better. Still decent, but won’t make again.

  • Rinshin on December 05, 2017

    Excellent results using cheaper yellowfin tuna aka ahi normally used for poke in Hawaii and in the US instead of more expensive bluefin tuna normally used for sushi in Japan. I buy ahi at Costco and normally cut them into 3-4 dinner serving sizes and freeze. Ahi takes freezing really well without affecting the taste or texture. Like most Japanese chefs, Morimoto uses tobanjan (Chinese chile bean sauce) instead of sriracha (too sweet) or kochijan (a little too much hot miso like flavor) often used in the US based restaurants with their poke, mixed up sushi and the like. The mixture used to marinate the fish is perfectly balanced and really works well on top of hot white rice as donburi. Shiso or perilla leaves is a must but if not available, I would use slivered basil as an alternative. Excellent taste. Recipe here https://wearenotmartha.com/cooking-from-morimotos-mastering-the-art-of-japanese-home-cooking-poke-style-tuna-rice-bowls/

  • MmeFleiss on May 13, 2017

    Really lovely take on poke. I would make this again for sure.

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