Poke
4 servings
15 minutes
Poke is a great way to put together a little bit of everything and get rare beauty. The constructor principle used in preparing poke allows you to look at this food as our favorite utilizotto. You have a ton of scraps and leftovers on hand, combine them in the right way (which is very simple) and put them with a handful of rice. There is no canonical recipe, but there is freedom of action, a flight of fantasy and an understanding that this is a classic. And poke adapts well to the season, and you can cook it on winter evenings and a May day.
1
Prepare all the ingredients.
2
Cut the tuna into cubes about 1.5 centimeters on each side.
- Tuna fillet (loin): 500 g
3
Slice the green onion into thin rings.
- Spring onion: 10 g
4
Chop the white onion into small cubes.
- White onion: 50 g
5
Peel the ginger and chop it.
- Ginger: 15 g
6
Pour soy sauce, sesame oil, and honey into a large bowl.
- Soy sauce: 2 tablespoons
- Sesame oil: 1 tablespoon
- Honey: 1 teaspoon
7
Add ginger and sesame, mix.
- Ginger: 15 g
- Toasted sesame seeds: 2 teaspoons
8
Add tuna and onion to the bowl with the sauce and mix well. Season with salt to taste.
- Tuna fillet (loin): 500 g
- White onion: 50 g
- Salt: to taste
9
Cover with plastic wrap and refrigerate for 30 minutes.
10
Poke can be served on boiled white rice or on its own.
