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.


* 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


* 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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