Mom: "No, we do that all the time."
The Ahi Poke...I had the pleasure of meeting Alan Wong at an event a couple of years ago and had his Ahi Poke. I decided that evening that I loved Alan Wong. I camped out in front of his table, refusing to get out of the way. He tried to tell me how to make it [trow a liddle of dis and a liddle of dat] but the deer caught in headlights look kinda gave away the fact that i didn't know what a "little" really meant. He ended up asking the Banquet Captain for a to go box, boxed up the rest of the poke and gifted it to me. Let me tell you...there were a LOT of people who were really, really pissed off at me. Here's what i remembered from the "liddle of dis and dat" conversation which wasn't much since I already had a couple of drinks by that time. The rest I just had to make up.
1 Tbsp Sesame Oil
1 Tbsp Soy Sauce
1 ½ Tsp Green onion
1 tsp Tobiko [flying fish roe]
1 tsp sesame seeds
1 tsp Mayo [optional, sometimes I just like it spicy tuna style]
½ Tsp Brown Rice Sugar [or honey]
Pinch Sea Salt
Dash of Chili Oil or Sriracha [or to spiciness preference]
Purple Basil or micro Shiso
¼ lb Tuna [sashimi quality]
3 Tbsp Yamaimo [nagaimo], grated
1 to 2 round inches Soba
Cook: Soba in rolling boiling water for just a few minutes until firm but tender
Prepare: Combine all of poke ingredients and marinate the Tuna overnight, if possible.
Grate: Grate the yamaimo and set aside
Plate: Swirl the soba in a circle/mound. Spoon the yamaimo over the soba. Sprinkle some Tobiko over the yamaimo. Spoon some of the poke over the yamaimo. I drizzled some soy sauce over the completed dish to give the yamaimo some additional flavor.