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  1. Recipes from around the world made by Chefs for Chefs

Poke Bowl

Poke Bowl – - Recipe

Designed for professional chefs, check out this Poke Bowl recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Coleman’s Dijon Mustard and Knorr Professional Teriyaki Sauce.

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Ingredients

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Peach Ginger Dressing:

  • Peaches, peeled and hulled 130.0 g
  • Ginger juice 30.0 ml
  • Rice or Apple Cider Vinegar 30.0 ml
  • Colman's Dijon Mustard (2x2.25kg) 1.0 tsp
  • Salt & White Pepper to taste ¼ tsp
  • Honey or Maple Syrup 30.0 ml
  • Canola oil 45.0 ml

Soy Dressing:

Pickled Vegetables:

  • Vinegar 125.0 ml
  • Sugar 125.0 g
  • Bay leaves 2.0 pc
  • Salt and black pepper
  • Cucumber, thinly sliced 1.0 pc
  • Baby red radish 2.0 pc

Garnish:

  • Oil, for deep frying
  • Cornstarch 1.0 tbsp
  • All purpose flour 2.0 tbsp
  • Pinch of salt
  • Enoki mushrooms 50.0 g

Assembly:

Designed for professional chefs, check out this Poke Bowl recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Coleman’s Dijon Mustard and Knorr Professional Teriyaki Sauce.

...

Preparation

  1. Peach Ginger Dressing:

    • Combine all the ingredients in a blender. Blend until emulsified. Taste and adjust seasoning.

  2. Soy Dressing:

    • Whisk the ingredients together in a bowl. Set aside until ready to use.

  3. Pickled Vegetables:

    • Combine the vinegar, sugar, bay leaves, salt and pepper in a saucepan. Bring to a boil then bring it down to simmer for 5 minutes. Let it cool down completely.
    • Add the sliced cucumbers and radish. Set aside in the chiller until ready to use.

  4. Garnish:

    • Heat oil for deep-frying. Combine the cornstarch, flour and salt in a bowl.
    • Lightly dredge the enoki mushrooms with the flour mixture. Deep-fry until crisp and golden brown. Set aside on paper towels to absorb excess oil.

  5. Assembly:

    • Toss the quinoa with the kale, red cabbage and enough peach dressing to coat. Transfer to a serving bowl.
    • Arrange the diced tuna, shrimp, kani on top of the salad along with a few slices of the pickled radish and cucumbers, diced avocado and blanched edamame.
    • Drizzle the tuna with 1 tablespoon of the soy dressing.
    • Place Hellman’s Real Mayonnaise in a piping bag and drizzle.
    • Top with fried enoki and sprinkle with furikake. Serve immediately.

  6. Chef Tips:

    • Swap seafood with grilled or pan-fried firm tofu, roasted sweet potatoes or pumpkin, mushrooms to make the dish vegetarian.
    • Peach dressing can be substituted with soy dressing to further simplify the recipe.
    • Hellman’s Real Mayonnaise can be flavored with wasabi, sriracha or togarashi, for added spice.