Hawaiian Shoyu Ahi Poke

Behold: Hawaiian Shoyu Ahi Poke. Aka the recipe you didn’t know you need right now.

This recipe brings me back to a happier time when travel was allowed, no disease was threatening our entire planet, and the sun was shining and the ocean was warm.

(And for real… all the big name grocery stores are out of stock of everything, so Dave and I have been getting creative and trying to shop at the local stores, specialty food places, and international stores. Hence easily locating sushi grade tuna…)

Dave and I went to Hawaii for the first time in 2017.

We went to Kauai for a long weekend over memorial day, and we loved it so much that as soon as we got home we booked another flight to the Big Island for labor day. (Yes we’re very extra).

But sometimes it’s okay to be extra… especially when there so much to love about Hawaii… from the beautiful beaches, to the sunshine, to the perfectly clear ocean, to snorkeling with sea turtles, to the fresh fruit available everywhere you look… but our absolute favorite thing was the freshest seafood we had ever had.

And tuna poke that was was basically a religious experience.

Don’t get me wrong, California has its share of amazing poke joints. But it’s just not the same. A California poke bowl is like a cuisine unto itself, and only shares a light similarity to the poke found in Hawaii. In California, poke is like a build your own taco bowl situation, with lots of extraneous toppings, whereas in Hawaii the poke comes from a deli-esque counter of pre-marinated fish.

Fresh fish is the main event. And it’s just so so incredible.

From our limited experience over two long weekends in Hawaii we found that Shoyu Ahi was one of the most popular pokes, and it’s actually extremely easy to make at home.

It has a shockingly simple list of ingredients, but my suggestion would be to obtain the highest possible quality of ingredients as you can. (Strongly recommend using Marudaizu Shoyu if you can locate it – it’s a soy sauce from the whole soybean and has a silkier, milder, and delicate flavor/aroma than regular soy sauce).

Serve it with some fresh steamed rice (if you have some), or just on its own.

But basically that’s it – high quality simple ingredients tossed together and marinated to perfection.

It transports me back to Hawaii every time.

And that is seriously what we ALL need right now.

Hawaiian Shoyu Ahi Poke

Recipe by The Gourmet GourmandCourse: MainCuisine: hawaiian, japaneseDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Ingredients

• 1 lb sushi grade tuna, cubed

• 1/3 cup sweet onion (vidalia is what I used, but feel free to substitute for Maui onion if you are lucky enough to have access)

• 2 bunches green onion, diced, green parts only (about 1/2 cup)

• 1-2 tablespoons toasted sesame seeds, to taste

• 3 tablespoons soy sauce (for the most authentic, I recommend using Marudaizu Shoyu)

• 1 tablespoon seseame oil

Directions

• In a large bowl, combine all ingredients and mix well.
• Allow to marinate for at least 1 hour in the refrigerator before serving.
• Serve with a side of steamed rice.

Did you make this recipe? Head on over to Instagram and tag me @thegourmetgourmand or share on the hashtag #thegourmetgourmand. Happy cooking!