Tuesday, March 6, 2012

Sweet Potato Poke

We are off our 6-week challenge and although I don't miss meat, I do seem to want starch, so thanks to our school librarian, this sweet potato poke hits the spot.

Poke is traditionally made with sliced fish, but the modern poke continues to evolve so this poke uses sweet potato as the fish substitute. The other ingredients are by preference.

I used diced Maui onion, ogo (seaweed), cucumber and inamona (roasted kukui nuts)

For the sauce, roast sesame seeds in a dry pan
The sauce: chili sesame
1/2 cup shoyu
1 T sesame oil
1 tsp grated fresh ginger
1 tsp chili pepper water
2 tsp toasted sesame seeds
2 tsp inamona

(all of this is to taste, but the ratio is about right - make more if you have more stuff, less if not)
chili pepper water 
chili sesame sauce

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