Made a round at my favorite Japanese restaurants. However, I still miss the fun and tasty bowls of poke in King County. It's such a familiar dish that I don't need to look too hard at a recipe and I can make it. It doesn't really involve cooking, except for the rice. Browsed the internet for more ideas. Decided I'd just whip up my own. Went to Meidi-Ya to sweep the necessary ingredients, and picked out a bottle of good sake.
Grabbed the wakame and kombu. The tiny silverfish too. The man wondered about furikake. No need lah, enough umami within fosure! Don't say I never share- good poke requires candlenuts (or 'kukui' in Hawaiian, and what we call 'buah keras'). Instead of Japanese brown or white rice as a base, we used our regular mixture of red, black and brown rice with beans and grains.
Sliced up the sashimi of tuna and salmon into cubes and marinated them in soy for 10 minutes. If you're not using the sashimi just yet, put it back into the fridge. Pressed the tofu and grilled it in a mixture of soy, dashi and mirin. Also sliced up chilli padi. Woohooo. Once done, we dug out them avocados and cooked eggs sunny-side up. There! A bowl of poke completed! #impieCooks2016
Gotta say I love homecooked food. Hehehehehe. Well, poke is really easy to do. It's tasty and healthy. What's not to love? It's more or less a bara-chirashi. Maybe saltier. :P Anything goes. Add whatever you want. As long as you get what umami is, you can create a beautiful bowl. This was such a delicious dinner. Poke craving totally satiated. HAPPINESS.