After several visits to Kaua'i and one to the Big Island, I've become committed to poke in its many varieties. Not having the budget to support pounds of high quality, safe raw seafood (see related thread), I've begun experimenting. Here's one recipe with variation that I'm quite happy with. I'd love to know if other Chowhounds have come up with relatively inexpensive poke recipes or can help me improve upon this one:
1 lb cooked, shelled, tail-off, medium (70-110) shrimp
1/3 small yellow onion, chopped fine
1/4 cup chopped green onion (chives, garlic shoot, etc.)
1 tsp salt
1 tsp soy sauce
1/2 tsp sugar
2 Tbsp sesame oil
1 Tbsp Korean paprika ("red pepper powder")
Mix onions and shrimp, add salt, soy and sugar; mix. Mix in sesame oil, mix in paprika. Store in covered container in refrigerator if any left.
As a variation, I've made this with 1 lb of firm tofu weighted to press out water before dicing into 3/4 in. cubes and mixing with other ingredients. I've also added a sprinkling of chopped ogo (AKA limu - a Hawai'ian seaweed) when available.
re: family dog
For chili oil- use your taste buds. I usually add a dozen or so drops. Even adding a bit of mayo (Hellman's or B.F.'s only) helps add volume or bulk. Then plop onto a half of avocado! YUM. My fav on Furikake??....nothing with MSG YUCK! Flavors?? Ame -Japanese plum is good for a little tart flavor, but w/ sashimi or poke, probably tomago (egg), goma (sesame), nori (seaweed)and bonito combo. :)KQ