- Full Title: Edibles: Small Bites for the Modern Cannabis Kitchen
- Autor: Stephanie Hua
- Print Length: 144 pages
- Publisher: Chronicle Books
- Publication Date: November 6, 2018
- Language: English
- ISBN-10: 1452170444
- ISBN-13: 978-1452170442
- Download File Format | Size: pdf | 26,48 Mb
WHEN I WAS BORN
When I arrived in France, I noticed that Japanese food wasn’t very well understood here. It was often confused with other Asian cuisines, or else it had a fairly limited image. People would ask me: “So, do you eat sushi every day at home?” No, not all that often. It is more of a special occasion meal orchestrated by a sushi master at a restaurant. “I don’t like tofu, it’s bland.” There are many ways of preparing tofu, and it is also important to choose the right tofu for each dish. “Miso soup has no flavour. It’s just salty.” Make your miso soup with real dashi stock, and you are sure to change your mind! So I started giving cooking classes. Not just for sushi and yakitori, but also for the everyday dishes eaten in Japan. What a pleasure to hear the responses: “Japanese cooking is so simple! There are a lot of flavours I didn’t know about. What looked complicated isn’t that hard!” Yes, it is simple. You just need to learn a few basic techniques, and how to identify and use quality ingredients. Becoming a sushi master may not be within everyone’s reach, but everyday Japanese cooking is not difficult to learn. Born in Tokyo, I grew up there with parents who were passionate about food. My father, a real Tokyoite and proud of it, took me to all the restaurants he loved, from luxurious sushi restaurants at one end of the scale to yatai, the crude but incredibly good mobile yakitori stands at the other, with traditional soba noodle restaurants in the Asakusa district in between. My mother, equally enthusiastic about food, made a bento box for me every day to take to school. Or rather, she made the best bento of the class, the one everyone wanted to taste. At home we cooked together, and every meal was a topic of serious discussion! So, in this book, I want to introduce you to the authentic dishes of the Tokyo I grew up in – the food cooked at home and the food served in restaurants. The recipes are drawn from my memory and the trip I made for this book, visiting my favourite neighbourhoods and going back to family sources. I hope this book will help you discover the true flavours of Tokyo and Japan. I will be delighted if it inspires your everyday cooking and gives you the pleasure of sharing it with someone!
The traditional Japanese breakfast is made up of rice, miso soup, tsukemono (pickles), fish and eggs. This meal is an integral part of Japanese cuisine because it contains the essential elements of our dishes, such as rice and dashi (stock). In day-to-day life, we don’t always have time to make this traditional breakfast, instead having coffee, toast and pancakes in the Western style, but it is still very much enjoyed.
Rice is an essential food for the Japanese. Not just a side dish, rice is as important as the rest of the meal. More than 300 varieties are grown, but those that are short-grained and high in starch are preferred. Japanese consumers take their choice of brand seriously and are prepared to spend money on expensive rice cookers to get the best results. For the Japanese, cooking the right rice perfectly is a passion.
These are the quantities of cooked rice to prepare according to the dish:
For 1 small bowl of rice to serve with a standard dish: 150 g (5½ oz)
For 1 large bowl of rice for donburi (various toppings on a bed of rice): 280 g (10 oz)
For 1 sushi: 18 g (¾ oz)
For 1 large onigiri: 100 g (3½ oz) for a small one: 60 g (2¼ oz)
For example, to make a donburi dish for 4 people, you will need about 1.1 kg (2 lb 7 oz) cooked rice. This corresponds to 450 g (1 lb) uncooked rice or, in traditional Japanese measurements, 3 gō, which is equivalent to 540 ml (18¼ fl oz).
RICE PORTION SIZES
300 g (12¾ oz), or 2 gō, of Japanese white rice
430 ml (15 fl oz/1¾ cups) water
The gō is a Japanese unit of measurement: 1 gō equals 150 g (5½ oz) or 180 ml (6 fl oz) of rice. The amount needed for a bowl of rice for 1 person is 75 g (2¾ oz), or 90 ml (3 fl oz), so 1 gō is the ideal quantity for 2 people. To make this step easier, find a glass that holds 1 gō – you’ll need 1 and 1/5 glasses of water for each glass of rice. The weight of rice increases by 2.5 times when cooked, thus 75 g (2¾ oz) rice becomes about 190 g (6¾ oz).
35 MINS PREPARATION TIME – 18 MINS COOKING TIME
Place the rice in a large bowl. Pour in some water and mix with your hands, then immediately discard the water (use a strainer to drain the rice). Next, “sharpen” the rice. This is the Japanese term for removing the excess starch by washing the grains. Cup your hand as if you were holding a baseball. Plunge your cupped hand into the rice and turn
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List of Recipes
amaretti stuffed nectarines
asparagus and leek risotto
bacon-wrapped stuffed chicken
baked spinach gnocchi
basil and chilli linguine
beefsteak tomato gratin
berry puff tarts
blackberry and filo stacks
broccoli and garlic pennette
cabbage, carrot and potato fritters
cabbage, cumin and coconut stir-fry
cajun-style chicken drumsticks with mint and coriander salsa
chicken and bacon brochettes
chicken and egg wraps
chicken and mushroom stir-fry
chicken and roast vegetable ‘tagliatelle’
chicken and tarragon fricassee
chilled yogurt and cucumber soup
choco espresso cups
cinnamon poached pears
creamy beef with peas and carrots
creamy chicken, apple and celery salad
creamy dijon mustard cauliflower cheese
creamy pumpkin risotto
devilled chicken wings
dramatic difference for Sophie
fresh herbed omelette
fruity yogurt ice lollies
ginger prawn cakes
grape and blackcurrant pots
greek-style lamb steaks with greek salad
green fish curry
gremolata stuffed monkfish
griddled courgettes with mint and cottage cheese
griddled pineapple and nectarine skewers
griddled pork chops with mixed peppers
grilled balsamic asparagus
grilled calamari and rocket salad
grilled duck with fennel, green beans and red pepper
grilled lemon sole with zesty herb sauce
grilled mediterranean-style swordfish
grilled trout with warm beetroot salsa
ham and egg ‘soufflés’
happiness by the forkful!
hawaiian chicken salad
herbed chickpea and tabbouleh salad
herbed vegetable quiche
honey mustard grilled salmon
hot and sour seafood soup
iced strawberry hearts
individual chive and mushroom quiches
individual haddock and prawn gratin
individual vegetable lasagnes
indonesian-style quick fried rice
italian-style turkey with tomatoes, basil and rocket
just the job for Gina!
kiwi, pineapple and orange sundaes
lamb and spinach curry
leek and chive carbonara
lemon cheesecake filo tartlets
lemon roasted baby new potatoes
lemon, courgette and minted pea fusilli
lemon-roasted vegetable couscous
live the dream
mexican vegetable rice
minted mushy peas
mixed bean and barley stew
mixed bean and pasta salad
mixed berry jellies
mixed mushroom and pasta gratin
mixed pepper steak with provençal roasties
mixed vegetable pad thai
mixed vegetables with lentils
mussels with white wine and garlic
oven-baked sea bass with bacon and cherry tomatoes
oven-roasted tomatoes with thyme
park ride scare turned Phil’s life around
passionfruit and mango eton mess
peach and raspberry salad with basil ‘cream’
pimenton potato wedges with coriander and tomato dip
pink peppercorn and smoked salmon pâté
piquant stuffed peppers
please yourself – it is your right
pork and mango parcels
potato and red pepper squares
quick chicken noodle soup
quick chilli beef
quick pasta ‘cake’
quick tex-mex tacos
quick tiger prawn and asparagus salad
quinoa and vegetable ‘pilaff’
raspberry and custard frozen mousse
red chicory, red onion and watercress salad
roasted citrus chicken
roasted halibut with capers, shallots and peppers
roasted mackerel with bay, lime and olives
roasted stuffed courgettes with minted yogurt
rosemary and garlic pork with butternut squash mash
salmon and chive cakes with tartar sauce
salmon and mixed pepper skewers
salmon, fennel and tomato one-pot
sautéed mushrooms with red onion, garlic and parsley
seared scallops with herbed yogurt
smoked salmon and cucumber rolls
smoked trout florentine with dill hollandaise sauce
spiced egg toasts
spinach and chickpea one-pot
strawberry ripple cups
stuffed garlic mushrooms with spinach
success is a journey, not a destination
sweet and sour pork with cabbage
take charge of your thoughts
tandoori king prawns
ten-minute beans and bangers
tofu and vegetable burgers with dilled cucumber relish
tofu and vegetable noodle stir-fry
tomato, basil and mozzarella salad
tomato, lentil and root vegetable soup
tomato, mushroom and pasta bake
tomato, rice and pea soup
tuna and courgette stacks
turf and surf salad
watercress and leek soup
zarzuela seafood pot
About the Book
We live in an age in which we know more about health and nutrition than any previous generation. Yet we’re less active and subject to more temptations and mixed messages than ever before. And when time is precious, how do we make sure we fe
pizza express, appetizers, simple cookie recipes, 50th wedding anniversary cakes, baking ingredients,
support of my husband, James Sexton, who has eaten with me and argued with me for the length of my career. Not only does he have one of the keenest minds that I’ve ever encountered, but, when the day-to-night demands of my profession overwhelm our little family, he gamely steps up. Thanks from the bottom of my heart.
New York has closed itself off to the young and the struggling. But there are other cities. Detroit. Poughkeepsie. New York City has been taken away from you. So my advice is: Find a new city.
The Hudson River Valley had always been colonized by peoples hunting for a new city. In the seventeenth century, they were the Dutch, who sailed up the Hudson to find a fertile land that supplied what their land-poor nation could not. Then they were the English, who found an easily defended and navigable river that led to vast and untapped resources in its upper reaches. Then they were urban refugees who fled an inhumane city for a more healthful life in the bucolic north.
But those are only the broad strokes that have defined the Hudson River Valley since the seventeenth century. What really formed the Valley happened before the Europeans were even conscious of a land beyond the sea. Thousands of years before Henry Hudson sailed his Half Moon up to modern day Albany in 1609, the glaciers that once blanketed the Hudson Valley retreated to the Arctic. What the ice left in its wake was a soil so rich that, in global satellite images taken today, the trench of its path still shows up as a jet-black streak. Lured by this soil’s fertility came the family farmers of the Hudson Valley, who, over time, learned to glean the finest products that the land could provide. It was a profitable business. The ports along the river quickly moved Hudson Valley goods into booming eighteenth and nineteenth century cities, fueling the nation’s new metropolises with New York State–raised meat, grain, and milk. Then, in a feat of hyper-modern engineering (for the first quarter of the nineteenth century, anyway), the Erie Canal connected the Hudson River to the Great Lakes and the spreading railroads beyond; this turned the greatest river of the East into an artery that fed the West.
While the River was the main conduit of goods within the Hudson River Valley, it was the commuter rail lines that ushered in the bulk of its populace. By the mid-nineteenth century, the Hudson, Harlem and New Haven lines had begun to spread their fingers into Westchester County and beyond. The commuter lines made it possible for the leafy triangle of Westchester—much of which had been carved by millionaires into their rolling country estates—to also become a healthful and pleasant home for a growing middle class that worked by day in Gotham.
Finally, when Manhattan was filled to bursting and suburban sprawl had mostly edged the picturesque farms from the southern Hudson Valley, the New York State Thruway and the parkway system paved the way for a new kind of refugee. Some city and suburb dwellers, lured by the promise of bucolic retreats near the farms of the Hudson Valley, bought second homes in the horse country of Columbia and Ulster counties. There were others—most notably, counter-culture heroes like Timothy Leary and Bob Dylan, who looked to the open spaces of the Hudson Valley as sites for bohemian utopias. Ultimately, the presence of these and other counter-culture figures led the Woodstock nation northward—but, of course, ever since the days of Henry Hudson, this land had seduced pioneers.
As Patti Smith notes, that beacon still shines in the Hudson River Valley today. Every year, it leads more artists, restaurateurs, craftsmen, urban dropouts, distillers, farmers, brewers, chefs, and barmen to retreat northward. They’re looking to create new utopias in a land where such dreams are still possible. This book is about them and the wonderful work that they do.
CAFE LE PERCHE
230 WARREN STREET
HUDSON, NY 12534
OWNER: ALLAN CHAPIN; GENERAL MANAGER: JENNIFER HOULE;
BAKERS: NICHOLE LASKY AND ROBERT PECORINO
Even the smallest sparks can trigger great fires. At Cafe le Perche, that spark was bread—in fact, one particular baguette. This baguette was baked in La Perche, a town almost smack in the geographical center of France; it was so delicious, so haunting, and so poetic that it inspired Allan Chapin to try to re-create it. To that end he disassembled an eleven-inch, seventeen-ton wood-fired oven (complete with a manually rotated baking stone) and had it shipped from France to Hudson, New York, where it was mortared into a basement of a former bank on Warren Street. The American bakers that Chapin hired to man this oven didn’t exactly know what they were getting into.
Traditionally, the kitchen-classrooms in culinary schools feature the sort of steely equipment that
low calorie diet plan, pork stir fry, what can you eat on the paleo diet, caffeine in tea, healthy dinner recipes,
mething I don’t do that often.
My favourite veggies to use raw are cucumbers, peppers, tomatoes, red onions, carrots, celery, courgettes, radishes, beetroots, cauliflower, broccoli, fennel, parsnip, asparagus, green beans and shallots. I’ve probably left some out!
My favourite veggies to use steamed are butternut squash, artichokes, sweet potatoes, broccoli, asparagus, green beans, peas, Jerusalem artichokes and new potatoes.
My favourite veggies to use roasted are peppers, butternut squash, onions, artichokes, sweet potatoes, broccoli, aubergines, asparagus, green beans, peas, pumpkins, Jerusalem artichokes, new potatoes, shallots and so on.
My favourite fruits to use are avocado, mango, apples, apricots, blackberries, oranges, blueberries, cherries, figs, grapes, melons, watermelon, nectarines, peaches, pears, plums, raspberries, redcurrants and strawberries.
One cup, or 25% of your salad should be dedicated to proteins, which also enhance the flavour of your salad. Don’t forget that you can get protein from a wide range of ingredients. Depending on your dietary requirements and your taste, you can get it from meat (chicken, duck, goose, lamb, turkey, beef and pork); seafood (cod, tuna, crab, sole, haddock, herring, lobster, mackerel, prawns, salmon, sardines, scallops, seabass, trout, squid, octopus); eggs; cheese (mozzarella, ricotta, Parmesan, brie, cottage cheese, goats’ cheese, Cheddar, gorgonzola, other blue cheese, halloumi, gouda, Manchego); soy products such as tofu; pulses (lentils, pinto, kidney, black beans, cannellini beans, broad beans, mung beans, chickpeas); grains (quinoa, wheat, couscous, rice, amaranth, barley, rye, oats, buckwheat); or even nuts and seeds (hemp, almonds, Brazil nuts, hazelnuts, walnuts, cashew nuts, pine nuts, pistachios, pumpkin seeds, sesame seeds). Surprised? I often use two different types in my salad – a nut and a cheese, a seed and a fish, a cheese and some meat.
Occasionally I go for raw fish, such as salmon or tuna. This is sometimes called sashimi fish, and you should buy it from a reliable fishmonger and tell him or her that you plan to eat it raw, so that you know you’re getting the freshest and best-quality fish. A note on sustainability: I only buy fish and prawns if I know they have been responsibly sourced. I don’t want to contribute to the depletion of fish stocks, and we all have a responsibility to care about where our food comes from and how it’s been acquired. For more information, visit the Marine Conservation Society at www.fishonline.org and www.mcsuk.org. The same principle applies to all ingredients made from animal products (e.g. eggs, cheese and meat); I would recommend you buy the best quality you can afford and that it’s free-range, organic and fairtrade where possible.
I always store nuts and leftover tinned ingredients in a well sealed container in my drawer or the fridge where necessary (I always fear mice!) I would keep the amount of protein ingredients below the 25% mark, otherwise your plate becomes chicken with a salad on the side, instead of salad with a bit of chicken.
I call toppings all those salty, nutty and sweet extra ingredients you need just a tablespoon or two of to brighten the overall combination of your meal.
Nuts and seeds are not just a great source of protein, they taste incredibly good and are full of good fats, and they add extra crunchiness to the whole dish. Some nuts and seeds are better soaked overnight, especially almonds. Others are amazing toasted, like sesame seeds, pumpkin seeds, cashews and pine nuts. Some of my favourites are hemp, almonds, pecan nuts, hazelnuts, walnuts, cashew nuts, pine nuts, pistachios, pumpkin seeds, sesame seeds, poppy seeds, and linseeds, to name a few.
I love to use pickled veggies like olives, capers, gherkins, baby onions and so on, as they boost the savouriness of the salad. Alternatively I like to use dried fruits like unsulphured apricots, dates, raisins, prunes, blueberries to enhance the sweet accents.
5. FRESH HERBS
I always try to add a handful of fresh herbs like basil, chives, coriander, dill, mint, oregano, parsley, rosemary, sage, tarragon, thyme (or even sprouted beans) in my salads. They are an essential part of all my recipes; they are the touch that makes a boring salad a rich and synesthetic experience with their amazing smell and taste. I’ve learnt this from Yotam Ottolenghi, who is a salad master! I love to buy pots of fresh herbs, especially basil, parsley and mint which last longer and look good as well. Luckily my desk is by the window…
6. DRESSING & SPICES
The dressing is where the real magic happens, and the stage at which a salad comes to life. In all your dressings you want to balance some sweet oiliness (oil or nuts), some sourness (vinegar, soy sauce or citrus juices) and bi
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Pacific Crest Trail or accompanying a toddler on a long flight, dehydrated foods are perfect for traveling.
Are dehydrated foods healthy?
Dried foods are naturally low in fat, but they are a concentrated source of sugar—especially fruit—and easy to overindulge in. If you’re watching your weight, keep portion sizes in perspective. A small handful of dried banana chips is equivalent to an entire piece of fruit. Also, make sure to drink plenty of water when you eat dried snacks.
CONTROLS SUGAR AND ADDITIVES
Dehydrating food allows you to preserve it without adding copious amounts of sugar, salt, or artificial preservatives, which are often found in commercially prepared canned or smoked foods. Dried foods are also naturally low in fat because fat increases spoilage—so meats must be trimmed of all visible fat.
Raw food chef, restaurateur, and cookbook author Sarma Melngailis wishes there were another word for “dehydrating” and argues that dehydrators should be called “flavor concentrators.” I wholeheartedly agree about how delicious dehydrated foods can be. They’re loaded with flavor. Just think about the concentrated flavor in sun-dried tomatoes!
Saving money through DIY food preparation projects is somewhat of a game to me. I feel a sense of accomplishment when I can skip the packaged food and prepare something myself for a fraction of the cost. This is especially true of dehydrated foods because they have such a long shelf life, ensuring they don’t spoil before I intend to use them. Homemade dehydrated foods often taste better than commercially prepared versions, and they don’t result in a bunch of packaging being dumped into landfills. A bonus—dehydrating is good for your budget:
How Dehydration Works
Food preservation, in general, works by removing, denaturing, or preventing the growth of bacteria, fungi, and other microorganisms that lead to food spoilage. Sugar, salt, and high or low temperatures used in a variety of food preservation methods all facilitate this effect. Dehydrating is slightly different in that it starves bacteria by removing as much moisture as possible. The rate and efficacy of dehydration for food preservation is influenced by several key factors.
If you think slow cooking is slow, dehydrating is even slower. This came as somewhat of a surprise to me when I started dehydrating. Because you’re not actually cooking the foods with your dehydrator, the process takes several hours, if not a full day, for most foods. During the initial 1 to 2 hours of dehydrating, a significant amount of moisture is released from the food and fills the air within the dehydrator. As the moist air escapes, more moisture can evaporate from the food. It is a process that cannot be rushed, so plan ahead and allow a day or two.
Different foods need to be dehydrated at different temperatures. The first dehydrator I purchased heated to one temperature only, about 165°F. All of the food was hot to the touch when it came out of the dehydrator and had crisp, even brittle, exteriors and still moist interiors—an undesirable combination for many food items. When I upgraded to a box-style dehydrator with different temperature settings, I reduced the processing temperature and gained improved texture with greatly increased dehydrating times.
Delicate herbs dry best and retain the most flavor when dried at very low temperatures, around 105°F. Drying temperatures less than 115°F produce the lowest nutrient losses and keep plant enzymes intact for these items, but increase the total length of time to thoroughly dry them. For vegetables, 125°F is recommended so the vegetable’s exterior doesn’t harden and prevent the interior moisture from evaporating; in fact, dehydrating veggies at a high temperature can actually slow the drying process. Fruits do best at 135°F. High temperatures, 145° to 165°F, are necessary for meat in order to prevent spoilage during the process.
What foods cannot be dehydrated?
Foods that are high in fat, such as milk, eggs, cheese, and butter, are difficult to dehydrate properly in a way that makes them either safe for storage or pleasing to eat. Commercially prepared dried milk powder is made using a spray drier that vaporizes the liquid and dries it quickly using hot gas, which is, clearly, outside the scope of your home dehydrator.
AIRFLOW AND VENTILATION
Airflow and ventilation are essential for successful food dehydration. Early food preservation methods involved open-air drying that in some ways improved dehydration because moisture was wicked away by the breeze and did not “steam” the food within an enclosed space. Box-style dehydrators have the best circulation and ventilation because air flows evenly from the back of the machine out toward the front instead of circulating from the bottom tray up through the machine of stackable-style dehydr
ets is cleaned and then frozen, which is preferable to fresh because the freezing process tenderizes the meat.
Place the octopus in a large saucepan, and add enough water to cover it. Season the water with about half a tablespoon of salt and bring to a boil over medium heat. Then reduce the heat to maintain a slow simmer, and cover the pan. Cook until the skirt (the area between the legs and the head) is easily pierced with a sharp knife, 30 to 40 minutes. Drain, cover tightly, and refrigerate until cold before using.
SHOYU TOFU AND SEA ASPARAGUS
Tofu poke is common in Hawai‘i, definitely holding its own against the popular fish poke. The advantage tofu has over fish is that it soaks up sauce like a sponge, making for an instant flavor bomb in your mouth. Look for atsuage, a variety of fried firm tofu (not aburaage, the puffy fried kind), at a Japanese supermarket. It holds its shape particularly well and is better at absorbing seasonings than regular tofu.
12 ounces atsuage, cut into ¾-inch pieces
½ cup sea asparagus
½ cup thinly sliced scallions (green parts only)
¼ cup thinly sliced yellow onion
2 tablespoons soy sauce, plus more to taste
1 teaspoon toasted sesame oil
½ teaspoon sambal oelek
1 In a medium bowl, combine all the ingredients. Fold gently until thoroughly mixed.
2 Serve immediately, or cover tightly and refrigerate for up to a day. If you let the poke marinate, taste it again right before serving; you may want to add another splash of soy sauce.
CAN’T FIND IT?
Extra-firm tofu is an excellent substitute for atsuage.
Sea asparagus, also called samphire, gives each bite of this dish a crisp salinity, but if it’s unavailable, you can substitute marinated seaweed salad or even thinly sliced kale.
This chapter is where we play fast and loose with poke seasonings. These interpretations show off the best and most interesting flavor influences on Hawai‘i’s cuisine—and they prove without question that if there ever was a dish that lent itself to endless adaptations, poke is it!
GINGER SCALLION AKU
YUZU PONZU SCALLOP
UNI, LYCHEE, AND COCONUT ‘AHI
SEARED ALBACORE WITH TARRAGON AND ORANGE
SICHUAN SHRIMP AND TOBIKO
SHISO MISO SALMON
SAMOAN ‘AHI AND PINEAPPLE
MAHIMAHI CEVICHE WITH MANGO AND LILIKO‘I
OKONOMI SHRIMP AND BACON
GINGER SCALLION AKU
The aku, or skipjack, fishery was once the largest in Hawai‘i. Though most of the fish was turned into canned tuna, raw aku has long been a local favorite; with its darker red color and stronger flavor, it’s sometimes preferred over yellowfin tuna. You’ll also find smoked aku, aku jerky, and even fried aku bones all over the islands. Aku is a great match for the Chinese-style sauce here, which usually accompanies cold poached chicken. It’s made by pouring hot oil over raw scallions and ginger, mellowing their bite and opening up their aroma. Any leftover sauce is terrific scrambled with eggs, tossed with noodles, or served over vegetables or cooked fish—so basically, eat it with everything.
GINGER SCALLION SAUCE
2 cups thinly sliced scallions (white and green parts)
¼ cup minced fresh ginger
1 teaspoon fine-grain sea salt, plus more to taste
½ cup peanut oil
1 pound sushi-grade skipjack tuna, cut into ¾-inch pieces
1 medium Japanese or Persian cucumber, diced
2 teaspoons rice vinegar
1 Make the ginger scallion sauce: Combine the scallions, ginger, and salt in a medium heatproof bowl. Heat the peanut oil in a small saucepan over high heat until it shimmers and is just beginning to send up a few wisps of smoke, 3 to 5 minutes. Carefully pour the hot oil over the scallions and ginger— it will sputter and sizzle. Stir to combine. When the bubbling subsides, season the sauce with more salt if desired. Transfer the bowl to the refrigerator to allow the sauce to cool completely, about 30 minutes.
2 In a medium bowl, toss the tuna and cucumber with ¾ cup of the ginger scallion sauce until evenly coated (doing this will prevent the acidity in the vinegar from “cooking” the fish). Add the vinegar and mix again.
3 Serve immediately, or cover tightly and refrigerate for up to a day. If you let the poke marinate, taste it again right before serving; you may need to season it with a pinch more salt.
CAN’T FIND IT?
You can substitute any other sushi-grade tuna, salmon, or tofu for the aku .
YUZU PONZU SCALLOP
Sweet and meaty raw scallops lend themselves to simple poke preparations. Here, grapes underscore that sweetness and a dash of ponzu (a Japanese sauce of citrus and shoyu) delivers brightness. The ponzu in this recipe is made with yuzu, the especially fragrant, tart citrus that’s like a magical mashup of grapefruit, lime, and mandarin o