dan's shiso poke

Categories
Eastwest2
Yield
4 servings
MeasureIngredient
1¼ pounds Ahi tuna
  (or any sushi grade tuna or
  Firm meat sashimi)
4 tablespoons Sesame oil
½ cup Soy sauce
4 teaspoons Mirin
Hawaiian red chiles; finely chopped
  (can substitute Thai; etc.)
¾ cup Chopped scallions; reserve some
  For serving
3 tablespoons Toasted sesame seeds; reserve some
  For serving
Garlic cloves - (to 3); minced
1 bunch Fresh shiso sliced; reserve one whole
  Leaf per serving
Whole nori sheets and 6 half-sheets; toasted
  Kosher salt; to taste
  Freshly-ground black pepper; to taste
  Hot pepper sauce; to taste

Combine ingredients in bowl and cover. Refrigerate for ½ hour. Lay whole shiso leaf on plate. Place a scoop of poke on shiso. Then place a scoop of hot rice next to poke. Place a half sheet of toasted nori vertically between poke and rice. Sprinkle sesame seeds, chopped scallions, and shiso.

(Can be served with sliced cucumber in light ponzu vinaigrette or could work with Maxanne's Japanese Okra.) Serve with whole nori sheets and hot pepper sauce on the side.

This recipe yields 4 to 6 appetizer servings.

Drink Recommendations: Japanese Beer, Ozeki Sake, Ginjo Premier Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1C14) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-02-1999 by Joe Comiskey - jcomiskey@..."

Per serving: 179 Calories (kcal); 17g Total Fat; (80% calories from fat); 3g Protein; 6g Carbohydrate; 0mg Cholesterol; 2063mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

Recipe by: Recipe courtesy of Dan Kuramoto Converted by MM_Buster v2.0n.

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