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Blackened Ahi Poke with Kikkoman Poke Sauce

Image for Blackened Ahi Poke with Kikkoman Poke Sauce
plate

Yield

Yield: 4 servings

kikkoman products used:

ingredients

Blackened Spice:
6 tablespoons Paprika (sweet or smoked)
6 tablespoons Red Chile Powder
3 tablespoons Kosher or Sea Salt
2 tablespoons Granulated Garlic
1 tablespoon Onion Powder
2 teaspoons Cayenne Pepper, ground
2 teaspoons Black Pepper, ground
1 teaspoon Cumin, ground

Poke:
1 pound Fresh Sushi Grade Ahi Tuna
Olive oil, as needed
½ cup Kikkoman Preservative-Free Poke Sauce
1 tablespoon Sesame Seeds, toasted
2 Avocados, peeled and sliced
2 tablespoons Wakame Seaweed Salad

Optional Garnishes:
Fried Wontons
Rice Chips
Seaweed

directions

Combine all spices together and whisk until thoroughly blended. Dredge ahi in spice mixture coating all sides. Heat olive oil in a non-stick skillet over high heat. Sear tuna for 10 seconds on each side for rare tuna. Remove from heat, transfer to a plate and refrigerate for 10 minutes. Dice or slice as desired.

To Assemble: Toss diced tuna with poke sauce and sesame seeds. Serve garnished with sliced avocados. Wakame may be mixed in or used as garnish on top of poke. Garnish with fried wontons, rice chips and seaweed, if desired.

Recipe by Chef Michael Wong, Intercontinental Mark Hopkins Hotel, San Francisco

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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