Food Network UK

Ahi poke moco

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Ingredients

  • For the poke patties:

  • 250g Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced ahi
  • 1 small onion, minced
  • 3 spring onions, minced
  • 1 egg
  • 2 tbsps shoyu
  • 1 tsp sesame oil
  • Pinch salt
  • Pinch freshly ground black pepper
  • Panko (Japanese bread crumbs)
  • 2 tbsps canola oil

  • For the sauce:

  • 2 tbsps Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 30g enoki mushrooms
  • 1 tsp shoyu
  • 1 tsp oyster sauce
  • 1 tsp Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped coriander leaves
  • 2 tbsps double cream
  • Rice, for plating
  • Minced spring onions, for garnish

Use imperial measurements

Method

How to make Ahi poke moco

1) In a medium-sized bowl, combine all the patty ingredients and form 2 patties.

2) Press patties in panko to coat. In a frying pan, heat oil over medium-high heat. Gently place patties in pan and brown on both sides, keeping the inside of the patties medium-rare.

3) In a separate saute pan, add the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and mushrooms and saute for 2 minutes. Add remaining ingredients and cook 1 minute.

4) In a bowl, place a scoop of rice, 1 poke patty and pour enoki mushroom sauce on top. Sprinkle with minced spring onions.