DA KITCHEN BABY POKE BOWL
Da Kitchen’s first location was established in November of 1998 in Kihei, on the Island of Maui. In 2000 we ventured into opening our Kahului location, where we took the typical plate lunch, which is traditionally served in a take out container, to the next level and opened our first full service restaurant. The name Da Kitchen translates from Hawaiian slang/pidgin to “The Kitchen”.
Da Kitchen is well known for its creative diverse cuisine with an emphasis on traditional Hawaiian food. The menu incorporates both traditional classic Local and Hawaiian favorites, which is inspired by the different ethnic groups established in the islands of Hawaii. The owners founded the restaurant with no previous restaurant or culinary experience.
Da Kitchen was also acknowledged as Restaurant Award Winner of the prestigious Ilima Award, Hale Aina Award and Aipono Awards.
We were lucky to get Da Kitchen's Chef & Partner Les Tomita in the Cooking Hawaiian Style kitchen to share with us his Baby Poke Bowl recipe.
2 lbs. Fresh Ahi Poke
2 large Sheets of Nori (cut in 4 equal pieces)
2 oz. Bubu
2 oz. Sriracha Aioli
1 cup Cooked White Rice
1 oz. Furikake
2 lbs. Fresh Ahi
1 ½ Maui Onions
4 Stalks Green Onions
1 ½ ounce Sesame Oil
2 Tablespoons of Hawaiian Salt
1 cup mayo
1 oz. sriracha (add additional for increased heat)
Cut Fresh ahi into small cubes. Season with Hawaiian salt and allow salt to melt into ahi. After salt has dissolved, add sesame oil and mix well. Mince onions into small pieces. Thinly chop green onions. Add onions and green onions to ahi and stir until evenly distributed.
Mix mayonnaise and sriracha in mixing bowl. Add additional sriracha to increase heat. For easiest application place aioli in squeeze bottle.
Place sheets of nori on plate. Place small scoop of rice in center of nori. Place an ample scoop of poke to cover rice. Drizzle with sriracha aioli. Garnish with furikake and bubu arare.
Serves 2: Makes 6-8 Baby Poke Bowls.