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WASABI POKE NACHOS

Recipe Courtesy of Chef Adam Phelps • Photography Courtesy of Hukilau Lani, Kaua‘i

Makes 12-16 servings

WASABI CREAM INGREDIENTS

¼ cup heavy cream

¼ ounce wasabi paste

Pinch of salt

MIRINYAKI INGREDIENTS

¼ cup Shoyu (soy sauce)

2 tablespoons Aji-Mirin (sweet cooking wine)

6 tablespoons sugar

1 teaspoon ground ginger

LIMU ONION MIXTURE INGREDIENTS

¼ cup sweet onion, diced

½ ounce limu kohu (fresh seaweed)

¼ cup green onions, chopped

1 teaspoon Inamona (ground kukui nut)

OTHER INGREDIENTS

1 pound ahi (tuna sashimi)

15 each wonton wrappers

½ cup tomato, diced small

1 tablespoon furikake

¾ teaspoon Hawaiian sea salt

1 tablespoon sesame oil

½ cup avocado, diced

1 tablespoon tobiko (flying fish roe)

WASABI CREAM METHOD

  1. In a mixing bowl whisk together the wasabi paste, salt and heavy cream.
  2. Refrigerate until ready to use.

MIRINYAKI METHOD

  1. Place the shoyu, aji mirin, sugar and ginger in a sauce pan and reduce over medium heat until the sauce reaches a consistency of maple syrup.
  2. Allow to cool completely. Do not refrigerate.

LIMU ONION MIXTURE METHOD

  1. Dice a small sweet onion into a quarter inch dice and put into a mixing bowl.
  2. Thinly slice a quarter cup of green onions and add to the mixing bowl with the sweet onion.
  3. Chop the limu kohu and add to the mixing bowl with the onions.
  4. Add the inamona.

METHOD

  1. Place ahi steak flat on a cutting board and remove all of the blood line.
  2. Neatly slice the ahi steak into 1/2-inch-wide strips. Slice each strip into half inch cubes. Refrigerate until you are ready to assemble the dish.
  3. Cut 15 mondo pi or wonton pi wrappers into quarters. Fry in350-degree oil until golden brown.Place on paper towels to absorb the oil.
  4. Place the diced ahi in a mixing bowl.
  5. Pour the sesame oil on the ahi. Sprinkle the Hawaiian salt and furikakeon the ahi. Gently mix until the ahi is well coated
  6. Add the fried chips and the avocado to the bowl of ahi and gently mix.
  7. Pour the ahi nachos onto a serving platter. Top with tomato and tobiko.
  8. Drizzle the wasabi cream and mirinyaki sauces over the nachos.