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Yellowfin Tuna Poke With Kikkoman Poke Sauce And Lime Ponzu

Image for Yellowfin Tuna Poke With  Kikkoman Poke Sauce And Lime Ponzu

ingredients

Poke Sauce and Lime Ponzu
64 ounces Kikkoman Preservative-Free Poke Sauce
4 ounces Kikkoman Lime Ponzu Citrus Seasoned Dressing & Sauce

Topping
1 pound Garlic, peeled
5 Yellow Onions, sliced
1¼ pounds Poppy Seeds
1¼ pounds White Sesame Seeds
20 pieces Nori Sheets

Yellowfin Tuna
25 pounds Yellowfin Tuna, cubed

directions

Combine Poke and Ponzu sauces. Marinate the tuna in the Poke-Ponzu mixture for 30 minutes or overnight.

Slice the garlic as thin as possible, and blanch 3 times. Allow garlic to dry in an even layer for 1 hour, then fry at 300°F.

Slice onion thinly and rinse in ice water for 20 minutes. Lay onion out in a dehydrator and allow to dry overnight.

Toss all ingredients with poppy seeds, sesame seeds and nori and serve.

 

Recipe Credit: Chef Chris Jaeckle, as presented at the 2017 Worlds of Flavor® conference.
Published with permission of the author. All rights reserved.

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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