This is our second post, as my six-year old daughter and I begin our journey to cook our way around the world.
Approximately once a week, Grace will pick a country and we’ll research the food of that nation and pick a traditional dish that we want to try. We’ll shop and cook together, and maybe even work in a side trip to an ethnic market or food-truck, once in a while.
We’ll post our processes, notes, and maybe a brief anecdote, but mostly it’s going to be about the recipes.
Last week, we cooked up a delicious pot of “osh” from Uzbekistan.
Grace has only been there once, and she was still hanging out inside mom’s tum, so she’s really looking forward to seeing more of the sights our next trip.
Oh, and despite the fact that it’s not exactly it’s own country, I’m going to side with the justification that it once was, and stick with that story…my blog, my rules.
As soon as she picked Hawaii, I knew exactly what I wanted to make. As good as my kalua pork is, I had to go with my very favorite dish. Luckily, the kiddo concurred… poke. (don’t worry, I can promise you, there will be more than one recipe from the islands, Spam Musubi comes immediately to mine.)
Poke (poke-a) is a raw fish salad served as an appetizer in Hawaiian cuisine. Pokē is the Hawaiian verb for “to slice or cut”. Native Hawaiians have always eaten poke, and it should not be confused with raw fish dishes such as ceviche which use vinegar or citrus juice to “cure” the fish.
For centuries, Hawaiian fishermen cut their catch of raw fish into cubes and seasoned it with whatever ingredients they had. Modern versions make use of seasonings brought by the many different cultures of the Islands, such as soy sauce, onions, tomatoes, and chilies. Poke is so common in the Hawaiian culture, that you can stop at a local grocery store and choose from several freshly made varieties.
Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids.
Now, I’m from Oregon and I’m a fisherman…so I love my salmon. Fresh and firm, in poke it plays perfectly against the crunch of the raw onions. The combination of the furikake seasoning and the shoyu (soy) sauce gives a perfect contrast of sweet, salty, and savory…my favorite combination. Add in just enough red pepper flakes to command your respect without overwhelming the delicate flavor of the salmon, and…well, it’s worth a plane ticket to Oahu!
Things we learned about Hawaii:
- Hawaii is the only state that grows coffee.
- The largest contiguous ranch, in the United States, is in Hawaii. The Parker Ranch near Kamuela has about 480,000 acres of land.
- The big island of Hawaii is the worldwide leader in harvesting macadamia nuts and orchids.
- Sea salt was the most common seasoning in ancient Hawaii. It was often mixed together with roasted and mashed kukui nuts and seaweed and was called inamona.
- Hawaii residents consume the most Spam per capita in the United States. Spam is so popular in Hawaii that it is sometimes referred to as “The Hawaiian Steak.”
Furikake Salmon Pokē
- 1 pound sushi grade salmon fillet
- 1/4 cup diced yellow onions
- 1/4 cup chopped green onions
- 1 Tbs sea salt
- 1 Tbs crushed red chili flakes (opt)
- 2 Tbs furikake rice seasoning
- 2 oz soy sauce
- 4 oz sugar
- 1 tsp sesame oil
Remove pin bones from salmon fillet. See detailed instructions in this post.
Cut salmon fillet into sections, and, sliding a very sharp knife along the bottom of the steak, remove the skin, and cube the meat.
Combine all the ingredients in a bowl and mix well.
Refrigerate until ready to serve.
You can get Furikake seasoning at most any Asian market, or try your hand at making your own.
Homemade Furikake Seasoning
- 1/2 cup raw sesame seeds
- 1 teaspoon to 1 tablespoon sea salt, to taste
- 3 sheets nori (that stuff you wrap around sushi rolls)
- 3 heaping tablespoons bonito flakes
- 1/2 teaspoon sugar
Heat a dry, heavy-bottomed skillet to medium high.
Pour in the sesame seeds and shake to distribute evenly over the surface of the skillet.
Toast, shaking occasionally, until the seeds are fragrant. Immediately pour the seeds into a dry, clean bowl to cool and stir in the sea salt. Allow to cool completely before proceeding.
Use kitchen shears cut the nori into 1-inch strips. Stack the strips and cut cross-wise into very thin strips over the bowl of sesame seeds.
Use the kitchen shears again to roughly cut up the bonito flakes.
Add the sugar and stir all ingredients together, then transfer to a jar with a tight fitting lid.
This is ready to use immediately but can be stored in a cool, dry place out of direct sunlight for up to two months.