Savory Sesame Buñelo Poke

Name: Savory Sesame Buñelo Poke
Yield: 1
Ingredients: Sesame Buñelo Batter; 13.5 oz Coconut milk, divided; 1 cup Rice flour; 1/4 cup Flour; 1 tbsp Umami dashi salt; 2 tbsp (plus more as needed) Furikake; 1 tbsp Sesame seeds; 1 tbsp Honey; 1/2 tbsp Umami dashi salt; 0.5 tbsp Fish Sauce; 2.5 tbsp Lime juice; 0.5 tbsp Ginger, grated; 1 ea Garlic clove, grated; 0.5 tbsp Cilantro minced fine, reserve some leaves for garnish; 1 tbsp Orange blossom honey; 1 oz Aji Amarillo in a squeeze bottle (garnish); 0.5 tbsp Kikkoman® Sesame Oil (dropper or small squeeze); 0.25 cup Seasoned Sushi Rice, cooked; 3 oz Hamachi; 2 oz Kikkoman® Poke Sauce; 0.25 cup Green onions, sliced thin, not on a bias; 0.25 ea. Avocados, 0.5 inch cubes; 1 tbsp Finger limes; As needed amount Furikake

Yield

About this recipe

Source: Ian Ramirez, on behalf of Kikkoman Sales USA. as presented at the 2024 Worlds of Flavor® International Conference & Festival.

Published with permission of the author.

ingredients

Sesame Buñelo Batter

13.5 oz Coconut milk, divided

1 cup Rice flour

1/4 cup Flour

1 tbsp Umami dashi salt

2 tbsp (plus more as needed) Furikake

1 tbsp Sesame seeds

1 tbsp Honey

1/2 tbsp Umami dashi salt

0.5 tbsp Fish Sauce

2.5 tbsp Lime juice

0.5 tbsp Ginger, grated

1 ea Garlic clove, grated

0.5 tbsp Cilantro minced fine, reserve some leaves for garnish

1 tbsp Orange blossom honey

1 oz Aji Amarillo in a squeeze bottle (garnish)

0.5 tbsp Kikkoman® Sesame Oil (dropper or small squeeze)

0.25 cup Seasoned Sushi Rice, cooked

3 oz Hamachi

2 oz Kikkoman® Poke Sauce

0.25 cup Green onions, sliced thin, not on a bias

0.25 ea. Avocados, 0.5 inch cubes

1 tbsp Finger limes

As needed amount Furikake

directions

Method

For the Sesame Bunuelo Batter: Mix together 1.25 cup of coconut milk, 1 cup of rice flour, 1/4 cup of flour, 1 tablespoon umami dashi salt, 2 tablespoon furikake, 1 tablespoon sesame seeds, 1 tablespoon honey.
Preheat deep fryer at 350 ° F.
Place timbale mold in oil for about 5 minutes.
Remove mold from oil and dip into the batter about 3/4 of the way up the mold. Don’t completely submerse it in the batter. Remove from batter and place it in the hot oil. When it is fried about halfway through, take it out of the oil and release it using a fork to pry it away. Let the buñuelo continue to fry in the oil until it crispy and golden brown.
For the Leche De Tigre: Combine the remaining coconut milk, umami salt, fish sauce, lime juice, ginger, garlic, jalapeno, cilantro, and honey in a mixing bowl.
To Assemble: Pour a small amount of Leche de Tigre at base of bowl/plate, garnish around the plate with dots of aji amarillo sauce and drops of sesame oil.
Next using a ring mold place a small amount of sushi rice in the center of plate. Place 4- slices of Hamachi atop of the rice. Drizzle generously with Kikkoman Poke Sauce. Top with green onions. Place Buñuelo crisp atop and garnish with avocado chunks, finger limes, cilantro and furikake.

Variation: Add thinly sliced red onions to the Leche de Tigre.

HUNGRY FOR MORE?

SIGN UP FOR OUR ENEWSLETTER TO GET MENU INSPIRATION FROMLEADING CHEFS, NEWS ON THE LATEST FOODSERVICE TRENDS, AND PRO TIPS – DELIVERED TO YOUR INBOX.

SIGN ME UP

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