A Poke Preview From Turtle Bay

Sam Choy
By Sam Choy
Wednesday - November 08, 2006
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This week sumo star Konishiki helps me preview the 2006 Poke Contest on the grounds of the beautiful Turtle Bay Resort, where the contest will be held Nov. 18.

NEW WAVE POKE

* 2 pounds kampachi, cubed
* olive oil
* kosher salt
* 1/2 cup Siriacha (chili sauce)
* 1/2 cup minced onion
* 1/2 cup minced green onion
* 1 cup diced tomato
* 1/2 cup minced cilantro
* 2 limes
* 1/2 cup tobiko (flying fish eggs)
* furikake

Combine all the ingredients in a mixing bowl, then add the wasabi tomato water as you stir. Top off with green onions and a sprinkle of furikake.


For Wasabi Tomato Water:

* 1 cup tomato juice
* 1 tablespoon wasabi
* 1 teaspoon sugar

AGEDASHI TOFU POKE

* 1 pound firm tofu, cut into 3/4-inch cubes
* cornstarch, to coat tofu
* oil, for deep frying

Dredge cubed tofu in cornstarch and deep-fry until golden brown. Drain on paper towels until ready to use.


* 1 ounce shiitake mushroom, sliced
* 2 ounces tomato, diced
* 2 ounces cucumber, diced
* 1 ounce onions, diced
* 1/4 cup furikake

Toss fried tofu and vegetables in a mixing bowl; drizzle soy sauce mixture over tofu and vegetables, to taste, and serve.

For Soy Sauce Mixture:

* 2 1/2 cups sugar
* 1 cup soy sauce
* 1/2 cup sesame seed oil

Combine ingredients in a mixing bowl and whisk until sugar has dissolved.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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