Shoyu 'ahi poke from Cook Real Hawai'i (page 53) by Sheldon Simeon and Garrett Snyder

  • scallions
  • fresh ginger
  • oyster sauce
  • kochukaru
  • shoyu
  • toasted sesame oil
  • roasted sesame seeds
  • sashimi grade ahi tuna
  • EYB Comments

    Can substitute sambal oelek for kochukaru.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sambal oelek for kochukaru.

  • JoanN on May 28, 2022

    Absolutely delicious. Used chipotle chile powder instead of the kochugaru which I couldn't find locally and topped with his recipe for furikake with his addition of "dime bag" ingredients. The furikake was also a winner; so much better than the stuff in shaker bottles. Made the Wok-Fried Poke with some of the leftovers and liked that almost as much. In fact, made a note to be sure to make enough to have leftovers so I can have this in the next day or two.

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