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Poke (/ ˈ p oʊ k eɪ / POH-kay; Hawaiian for 'to slice' or 'cut crosswise into pieces'; [3] [4] sometimes anglicized as poké to aid pronunciation as two syllables) [5] [6] [7] is a dish of diced raw fish tossed in sauce and served either as an appetizer or a main course.
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Common native ingredient additions are inamona, fresh or dried limu or ogo, opihi, and fresh or dried shrimp. Tomatoes, onions or scallions, and chili can also be added. When ʻōʻio is not available, finely minced ʻahi, aku, or ʻopelu, or other suitable fish can be substituted. [16] The texture of lomi ʻōʻio is similar to raw surimi.
Poke bowl, Maui, Hawaii Tako (octopus) poke with tomatoes, green onion, maui onion, soy sauce, sesame oil, sea salt, chili pepper. Tuna is the most important fish in Hawaiian cuisine. [55] Varieties include the skipjack tuna (aku), the yellowfin tuna (ahi), and the albacore tuna (tombo).
2 tablespoons instant or active dry yeast. 3 cups warm water (110° to 115°F) 2 tablespoons sugar. 2 teaspoons salt. 6-1/2 to 7-1/2 cups bread flour
Sweet and savory, brown soy sauce-based tteokbokki is often referred to as gungjung-tteokbokki (궁중떡볶이; lit. royal court tteokbokki ). [ 10 ] Its history dates back to a royal court dish before the introduction of chili pepper to the Korean peninsula in the mid- Joseon era (17th and 18th centuries). [ 11 ]
Odori ebi (踊り海老 / 躍り海老, "dancing shrimp") is a sushi delicacy of Japan, and a form of sashimi.The sushi contains baby shrimp that are still alive and able to move their legs and antennae while being eaten.
Other bowls, made of cutlet and rice but without eggs or stock, may also be called katsudon. Such dishes include: sōsu katsudon (sauce katsudon): with tonkatsu sauce [4] or Worcestershire sauce, from regions such as Fukui, Kōfu, Gunma, Aizuwakamatsu and Komagane; demi katsudon or domi katsudon: with demi-glace and often green peas, a ...