This article shows you how to make poke!
If you'd like to learn more about what poké is, its history, and what makes it so appealing, please check out the page below!
How to Make Hainanese Chicken Rice
Ingredients
Main
- Tuna for sashimi (salmon is also acceptable)…200g
- Onion … 1/4
- Green onions … to taste
- White sesame seeds … 1 teaspoon
- Avocado … 1/2 (optional)
Sauce
- Soy sauce … 2 tablespoons
- Sesame oil … 1 tablespoon
- Mirin … 1 teaspoon
- Grated garlic … a small amount (about 1 cm)
- Grated ginger … a small amount (about 1 cm)
How to cook them
① Prepare the onions
Slice the onion as thinly as possible.
If you find the spiciness too strong, soak it in cold water for about 5 minutes, then drain it thoroughly.
The addition of this crisp texture gives the poke a lighter, fresher flavor.
② Cut the tuna
Cut the sashimi-grade tuna into bite-sized cubes of about 2–3 cm.
If you make sure the pieces are roughly the same size, they’ll look neater and the flavors will blend more evenly.
Using fatty tuna gives it a rich, authentic Hawaiian flavor.
③ Make the sauce
Place the following ingredients in a bowl and mix them together.
- 2 tablespoons of soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon mirin
- Garlic
- Ginger
The nutty aroma of sesame oil, combined with the flavors of ginger and garlic, creates a simple yet authentic poke flavor.
Feel free to taste as you go and adjust the amount of soy sauce to your liking.
④ Mix
Add the tuna, onion, and white sesame seeds to a bowl, and gently toss until the sauce coats everything evenly.
If you're adding avocado, mix it in gently at the very end, as it tends to fall apart easily.
When the sauce coats the ingredients thoroughly, it brings out the rich, savory flavor characteristic of poke.
⑤ Let it sit in the refrigerator
Cover with plastic wrap and let it sit in the refrigerator for about 10 minutes.
Letting it sit for a while allows the flavors to blend with the tuna, creating a more harmonious taste.
Since over-chilling can alter the texture, beginners are recommended to chill it for about 10 to 15 minutes.
⑥ Plate the dish
Serve in a bowl, sprinkle with green onions, and it’s ready to eat.
Using simple tableware really brings out the vibrant color of the tuna.
In addition to enjoying it as an appetizer, we also recommend serving it over rice for a poke bowl-style meal.
Tips for Success
1. Be sure to use “sashimi-grade” fish
Please be sure to use tuna that is suitable for sashimi, not tuna intended for cooking.
2. Don’t use too much sesame oil
Because it has a strong aroma, using too much can easily overpower the fish's natural flavor.
3. Don’t let it soak for too long
If left for more than 30 minutes, moisture will seep out and the texture will change.
For beginners, we recommend about 10 to 15 minutes.
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