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“Ono” Sosu Shoyu Poke Bowls

Poke, a traditional Hawaiian appetizer, also known as a "pupu" in the Hawaiian dialect, is famous for making an appearance in luaus or is commonly eaten with friends while drinking a beer.  Poke consists of raw fish deliciously marinated or mixed in a variety of sauces that many locals also enjoy eating over rice – a poke bowl.  A bit of Sosu Barrel Aged Sriracha can add the perfect amount of smoky, “barrel-aged” heat to the famous shoyu poke, to make it totally ono – or “delicious” in Hawaiian.  So whether you find yourself at a potluck, watching a football game, or just “cruising” with your friends, grab your chopsticks and your favorite craft beer and enjoy a bite of Hawaiian flavor with the “Ono” Sosu Shoyu Poke Bowl recipe. 

 

About 4 servings

Prep time: 30 minutes

Marinating time: 30 minutes (optional)

Before we even get to the fish, we have a delicious sauce to make, so begin by heating the sugar in the water in a saucepan over a high heat.  Stir continuously and remove the saucepan from the heat once the sugar is melted.  Next, mix in the ginger, soy sauce, and sesame oil. Now for the good stuff – add enough Sosu Barrel Aged Sriracha until you’ve reached your desired level of spiciness.  (I used two teaspoons for this mixture and it came out pretty spicy.)  Return your mixture to a medium-low heat, stirring continuously. 

The sauce should thicken fairly quickly (be careful, you don’t want to burn the sugar!), and when it does remove it from the heat and set aside to cool.  When the sauce is at room temperature, put it in the fridge so it can get cold (usually about half an hour which you can speed up in the freezer, however, this is also a good time to make your rice).  While your sauce is cooling, chop the fresh ahi tuna into cubes. 

Then, slice the shallots and green onion. 

If your sauce is cold enough, throw in the cubed tuna, shallots and green onion.  Mix well and either marinate your Ono Sosu Shoyu Poke in the fridge for about half an hour to extract the most flavor, or just enjoy your Ono Sosu Shoyu Poke straight, over some hot rice.

 

"Ono" Sosu Shoyu Poke Bowls

2 T brown sugar

¼ Cup water

¼ Cup soy sauce

1-2 t. Sosu Barrel Aged Sriracha (to your desired heat)

1 t freshly grated ginger

1 T sesame oil

½ lb fresh ahi tuna

2 sprigs of green onion

1 shallot

2 Cups of cooked rice

Pickled ginger for garnish (optional)

  1. Melt the brown sugar in the water in a saucepan over a high heat, continuously stirring. Remove the sugar/water mixture when it begins to boil.
  2. Mix in the ginger, soy sauce, and sesame oil. Add the Sosu Barrel Aged Sriracha until you have achieved the desired amount of heat (2 teaspoons is pretty spicy).
  3. Return the sugar/soy sauce mixture to a medium-low heat and stir constantly. Remove mixture from the heat when it begins to thicken into a sauce, about 5 – 7 minutes.
  4. Cool the sauce at room temperature for about fifteen minutes. Transfer the mixture to a serving bowl and place in the refrigerator for at least an hour. 
  5. In the meantime, chop the tuna into cubes, and finely slice the green onion and the shallot.
  6. When the sauce is cold, add the tuna cubes, the sliced green onion, and the sliced shallot, and mix well. (If the sauce is too hot, it will cook the tuna, and we don’t want that.)
  7. Let your “Ono” Sosu Shoyu Poke marinate in the fridge for thirty minutes to achieve the maximum flavor, or serve immediately over rice. Garnish with pickled ginger.

 

Recipe created and photographed for Sosu Sauces by Jessica Schulman


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