Everybody loves poke, but the true beauty of it is just how easy it is to make. Generally, you have your fish, a few onions, some herbs, and maybe a soy based dressing, but in this case we’re pumping things up and making a sauce using Kewpie mayonnaise, togarashi oil, and black garlic molasses. The result is a sweet and spicy sauce that pairs perfectly with raw chucks of ahi tuna.
While the ingredients sound exotic, they’re really fairly straight forward. Kewpie mayonnaise is a Japanese style mayo that has the addition of seasoned rice wine vinegar. The togarashi oil is sesame oil that’s been infused with a Japanese togarashi spice mix, and the black garlic molasses is a sweet, garlicky, sticky syrup made from 100% black garlic and we sell all of these things at both our Minneapolis and St. Paul locations. If for some reason you can’t make it to the shop, you could use regular mayo, rice wine vinegar, sriarcha, and regular minced garlic which would get you something similar.
This recipe might also make more sauce than you’ll want to use with the poke, so reserve and use for additional pokes or put it on a sandwich to help take it to the next level!
1lbs fresh ahi tuna, cut into 1/2″ cubes
1/4 cup minced red onion
2 tablespoons finely minced cilantro
1 cup Kewpie mayo
1 tablespoon togarashi oil
1 tablespoon black garlic molasses
2 tablespoons fresh lime juice
salt and pepper to taste
Add the Kewpie, togarashi oil, black garlic molasses, and lime juice to a mixing bowl and whisk to combine.
In another mixing bowl, add the tuna, the red onion, and the cilantro and dress using the desired amount of sauce. Gently fold to combine.