On The Menu Recipe: Zenbu’s Ahi Poke Salad

• Ingredients:
1/2 cup Soy sauce
1/2 teaspoon Sesame oil
1/4 teaspoon Red pepper flakes
1/4 teaspoon Ground black pepper
1 teaspoon Brown sugar
1/2 teaspoon Chili oil
3/4 pound Fresh ahi, cut into 1/4 inch cubes
1/4 cup Chuka seaweed salad (Can be found in Asian markets or Whole Foods Market)
1/4 cup Dried wakame seaweed
1/4 cup White onions, thinly sliced
1 tablespoon Green onions, thinly sliced
1 tablespoon White sesame seeds

• Method:
To make Poke Sauce: In a small bowl, whisk together soy sauce, sesame oil, red pepper flakes, brown sugar and chili oil until smooth. Set aside.
In a large bowl, add ahi, seaweeds, onions and sesame seeds. Drizzle sauce over all. With a large spoon, gently mix ingredients, do not stir — scoop from bottom to top.
Place salad into refrigerator for 15-20 minutes to allow flavors to combine. Serve!

Related posts:

  1. On the Menu recipe: Cafe Sevilla’s Brunch Paella (Using leftover paella)
  2. On The Menu Recipe: Smoked Chicken, Broccoli, Black Bean Soup — An original recipe created for George’s at the Cove
  3. On the Menu recipe: Delicias Sherry-Glazed Confit Pork Belly with caramelized fuyu persimmon, pistachio and buttered crab
  4. Jake’s “Sea Bass with Cous Cous”
  5. On the Menu: Manhattan’s Cannelloni

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Posted by Staff on Mar 13, 2012. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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