Poke Don

Equipment

Kamado-san (3 rice-cup size)

Servings

4 - 6

Ingredients

• 3 rice cups (540 ml) short grain rice, rinsed
• 1 packet (1.8 oz/ 50 g) Mochi Mugi barley (optional; if you make the rice without the Mochi Mugi barley, reduce the water amount listed below by 1/2 cup or 120 ml)
• 2 3/4 cups (660 ml) water
• 2 tablespoons sake
• 1 piece (2″ x 2″ or 5 cm x 5 cm) kombu (dry kelp)

 

  (For Sushi-zu/ Rice Vinegar Seasoning)

• 5 tablespoons (75 ml) rice vinegar
• 1 1/2 tablespoons raw brown sugar
• 1 1/2 teaspoons sea salt

 

1/4 cup (60 ml) shelled edamame (cooked)  

 

(For Poke – Tuna Marinade)

• 1 teaspoon dry hijiki seaweed
• 18 oz (500 g) sashimi grade tuna, cut into bite-size cubes
• 2 1/2 tablespoons (40 ml) soy sauce
• a shy of 1 tablespoon very fine sesame oil
• 2 – 3 teaspoons freshly-squeezed lemon juice
• Freshly-ground black pepper, to taste
• 1 teaspoon or more wasabi paste
• 1/4 small sweet onion, cut in half, and thinly-sliced across the grain
• 1 – 2 tablespoons, minced green onion
• 1 tablespoon roasted golden sesame seeds

 

• Thinly-sliced radish, for garnish
• Thinly-sliced lemon, for garnish

Procedure

1. Combine the rice, mochi mugi barley, the water and the sake in Kamado-san, and place the kombu on top of the rice. Let the rice soak for 20 – 30 minutes.
2. Cover Kamado-san with both lids and cook over medium-high heat for 13 – 15 minutes, or until 2 – 3 minutes after the steam starts puffing out of the top lid.
3. Turn off the heat and let it stand for 20 minutes.
4. Meanwhile, combine all the ingredients for sushi-zu and mix until the sugar and salt are dissolved.  (You can heat it in the microwave for 25 – 30 seconds first to make it easier to dissolve.) Set aside.
5. Remove both lids of Kamado-san. Remove the kelp and quickly add the sushi-zu to the rice and gently and thoroughly fluff with a rice paddle.
6. Add the edamame, and gently mix again. Cover again only the top lid of Kamado-san, and let the rice cool down for 10 – 15 minutes.
7. Meanwhile, soak the hijiki in water for 20 –  30 minutes to rehydrate. Drain. Bring water to a boil in a small pot. Add the rehydrated hijiki and blanch for 1 – 2 minutes. Drain, rinse in cold water, and squeeze out excess moisture.
8. Combine the hijiki with the next 6 ingredients (down to wasabi paste) and mix well. Add the remaining ingredients for the poke, and mix well again. Adjust the seasoning with more soy sauce, if necessary.
9. To plate, scoop some sushi rice into an individual bowl. Top the rice with some poke. Garnish with some shredded nori, sliced radish and lemon. Serve with extra wasabi paste, if you like.