CHEF CHARLES' AHI POKE SAUCE from Star Restaurant Consultants LLC, Canada 2014 1 small round Maui onion, julienne cut or diced (no preference on cut except for what shape of dish will be used for presentation; round plate? Go with julienne cut. Long-rectangle plate go with diced). 3 green onions, diced OR sea asparagus [ if more local customers then green onions; if turistas or gringos then sea asparagus.] note: both locals & turistas usually enjoy sea asparagus because of its natural sea saltiness and pretty shape. ½ teaspoon freshly grated ginger OR 1-3 teaspoons Japanese (shoga) pink ginger liquid + 1 tablespoon pink ginger. ½ cup soy sauce note: PFM uses Aloha Shoyu but I personally prefer and highly recommend Kikkoman soy sauce because it's richer in flavor and body. Aloha Shoyu is beer to me, while Kikkoman is champagne or a fine wine. 1-2 teaspoons sesame oil ½ teaspoon crushed red peppers OR 1 -2 teaspoons Tiger Sauce + any “hot” chili, habaneros, Hawaiian chili peppers, etc...except, canned nacho jalapenos! I do not recommend, like or enjoy nacho canned jalapenos in poke sauce (it cheapens and weakens the sauce; use a real jalapeno, if no other option). 1 teaspoon kosher or Hawaiian sea salt; use regular table salt, if no other option. Notes: The cooking process I used at PFM-Southside was a complicated technique that is usually taught at 2 nd year level of culinary school. I used this process because I had no other option, having to react quickly on the spot before dinner service. I recommend adding Mirin to the poke sauce to eliminate the complicated process. Mirin is an excellent product, commonly used in Japanese restaurants and by professional chefs looking for an “Asian” flavor or twist to their menu.

Ahi Poke Sauce Recipe

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CHEF CHARLES' AHI POKE SAUCEfrom Star Restaurant Consultants LLC, Canada 2014

1 small round Maui onion, julienne cut or diced (no preference on cut except for what shape of dish will be used for presentation; round plate? Go with julienne cut. Long-rectangle plate go with diced).

3 green onions, dicedOR sea asparagus[ if more local customers then green onions; if turistas or gringos then sea asparagus.]note: both locals & turistas usually enjoy sea asparagus because of its natural sea saltiness and pretty shape.

½ teaspoon freshly grated gingerOR1-3 teaspoons Japanese (shoga) pink ginger liquid + 1 tablespoon pink ginger.

½ cup soy saucenote: PFM uses Aloha Shoyu but I personally prefer and highly recommend Kikkoman soy sauce because it's richer in flavor and body. Aloha Shoyu is beer to me, while Kikkoman is champagne or a fine wine.

1-2 teaspoons sesame oil

½ teaspoon crushed red peppersOR 1 -2 teaspoons Tiger Sauce + any “hot” chili, habaneros, Hawaiian chili peppers, etc...except, canned nacho jalapenos! I do not recommend, like or enjoy nacho canned jalapenos in poke sauce (it cheapensand weakens the sauce; use a real jalapeno, if no other option).

1 teaspoon kosher or Hawaiian sea salt; use regular table salt, if no other option.

Notes:

The cooking process I used at PFM-Southside was a complicated technique that is usually taught at 2nd year level of culinary school. I used this process because I had no other option, having to react quickly on the spot before dinner service.

I recommend adding Mirin to the poke sauce to eliminate the complicated process. Mirin is an excellent product, commonly used in Japanese restaurants and by professional chefs looking for an “Asian” flavor or twist to their menu.