Making the perfect Ahi Poke Moco should only take approximately 40 min . It’s considered an Intermediate level recipe. Below are the ingredients and directions for you to easily follow. The Ahi Poke Moco recipe can feed your family for 2 servings.
There are many different ways to make this Ahi Poke Moco recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Ahi Poke Moco recipe.
Ahi Poke Moco Popular Ingredients
- 1 cup diced ahi
- 1/4 cup minced onion
- 1/4 cup minced green onion
- 1 egg
- 2 tablespoons shoyu
- 1 teaspoon sesame oil
- Pinch salt
- Pinch freshly ground black pepper
- Panko (Japanese bread crumbs)
- 2 tablespoons canola oil
- 2 tablespoons butter
- 1/2 cup enoki mushrooms
- 1 teaspoon shoyu
- 1 teaspoon oyster sauce
- 1 teaspoon chopped cilantro leaves
- 2 tablespoons heavy cream
- Rice, for plating
- Minced green onion, for garnish
Steps for making Ahi Poke Moco
- In a medium-sized bowl, combine all the patty ingredients and form 2 patties. 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.
- In a separate saute pan, add the butter and mushrooms and saute for 2 minutes. Add remaining ingredients and cook 1 minute.
- In a bowl, place a scoop of rice, 1 poke patty and pour enoki mushroom sauce on top. Sprinkle with minced green onion.
Popular Categories for this Recipe
- American – American(s) may refer to:
- Hawaiian Recipes
- Burger – Burger or Burgers may refer to:
- Fish – Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Around 99% of living fish species are ray-finned fish, belonging to the class Actinopterygii, with over 95% belonging to the teleost subgrouping.The earliest organisms that can be classified as fish were soft-bodied chordates that first appeared during the Cambrian period. Although they lacked a true spine, they possessed notochords which allowed them to be more agile than their invertebrate counterparts. Fish would continue to evolve through the Paleozoic era, diversifying into a wide variety of forms. Many fish of the Paleozoic developed external armor that protected them from predators. The first fish with jaws appeared in the Silurian period, after which many (such as sharks) became formidable marine predators rather than just the prey of arthropods.Most fish are ectothermic (“cold-blooded”), allowing their body temperatures to vary as ambient temperatures change, though some of the large active swimmers like white shark and tuna can hold a higher core temperature. Fish can acoustically communicate with each other, most often in the context of feeding, aggression or courtship.Fish are abundant in most bodies of water. They can be found in nearly all aquatic environments, from high mountain streams (e.g., char and gudgeon) to the abyssal and even hadal depths of the deepest oceans (e.g., cusk-eels and snailfish), although no species has yet been documented in the deepest 25% of the ocean. With 34,300 described species, fish exhibit greater species diversity than any other group of vertebrates.Fish are an important resource for humans worldwide, especially as food. Commercial and subsistence fishers hunt fish in wild fisheries or farm them in ponds or in cages in the ocean (in aquaculture). They are also caught by recreational fishers, kept as pets, raised by fishkeepers, and exhibited in public aquaria. Fish have had a role in culture through the ages, serving as deities, religious symbols, and as the subjects of art, books and movies.Tetrapods emerged within lobe-finned fishes, so cladistically they are fish as well. However, traditionally fish are rendered paraphyletic by excluding the tetrapods (i.e., the amphibians, reptiles, birds and mammals which all descended from within the same ancestry). Because in this manner the term “fish” is defined negatively as a paraphyletic group, it is not considered a formal taxonomic grouping in systematic biology, unless it is used in the cladistic sense, including tetrapods. The traditional term pisces (also ichthyes) is considered a typological, but not a phylogenetic classification.
- Tuna Recipes
- Mushroom – A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source.The standard for the name “mushroom” is the cultivated white button mushroom, Agaricus bisporus; hence the word “mushroom” is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) on the underside of the cap. “Mushroom” also describes a variety of other gilled fungi, with or without stems, therefore the term is used to describe the fleshy fruiting bodies of some Ascomycota. These gills produce microscopic spores that help the fungus spread across the ground or its occupant surface.Forms deviating from the standard morphology usually have more specific names, such as “bolete”, “puffball”, “stinkhorn”, and “morel”, and gilled mushrooms themselves are often called “agarics” in reference to their similarity to Agaricus or their order Agaricales. By extension, the term “mushroom” can also refer to either the entire fungus when in culture, the thallus (called a mycelium) of species forming the fruiting bodies called mushrooms, or the species itself.
- Main Dish
- Appetizer – An hors d’oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d’œuvre (listen)), appetizer or starter is a small dish served before a meal in European cuisine. Some hors d’oeuvres are served cold, others hot. Hors d’oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d’oeuvres were also served between courses.Typically smaller than a main dish, an hors d’oeuvre is often designed to be eaten by hand.
- Low-Carb – Low-carbohydrate diets restrict carbohydrate consumption relative to the average diet. Foods high in carbohydrates (e.g., sugar, bread, pasta) are limited, and replaced with foods containing a higher percentage of fat and protein (e.g., meat, poultry, fish, shellfish, eggs, cheese, nuts, and seeds), as well as low carbohydrate foods (e.g. spinach, kale, chard, collards, and other fibrous vegetables).There is a lack of standardization of how much carbohydrate low-carbohydrate diets must have, and this has complicated research. One definition, from the American Academy of Family Physicians, specifies low-carbohydrate diets as having less than 20% carbohydrate content.There is no good evidence that low-carbohydrate dieting confers any particular health benefits apart from weight loss, where low-carbohydrate diets achieve outcomes similar to other diets, as weight loss is mainly determined by calorie restriction and adherence.An extreme form of low-carbohydrate diet called the ketogenic diet was first established as a medical diet for treating epilepsy. It became a popular fad diet for weight loss through celebrity endorsement, but there is no evidence of any distinctive benefit for this purpose and the diet carries a risk of adverse effects, with the British Dietetic Association naming it one of the “top five worst celeb diets to avoid” in 2018.
You might need the following Cookware
In this section we’ve listed Cookware items that might be helpful to make this Ahi Poke Moco recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
