Shoyu Ahi Poke #FoodieReads

This was inspired by the first in the Aloha Chicken Mysteries series, Nest Egg by Josi Avari.

On the Page

In Nest Egg we meet Saffron Skye, a tetrachromat who can see colors nobody else can. And she has just inherited an egg farm in Hawaii. When one of the retired men in town who has been helping her restore the farm turns up dead, no one else find it suspicious. He is, after all, the oldest man in town. So, Saffron takes it upon herself to solve his murder.

Her intent was to fix up the egg farm, sell it, and return to New York. But island life - including its food and two attractive Hawaiian men vying for her affections - take hold and Saffron decides to stick around.

On the Plate

I already mentioned that there is island food galore mentioned on the pages of the book.

"She stopped first at the Oceanside Cafe, where a sign said she’d find 'Maika'i's Best Breakfast!' After living on packaged snacks at the bungalow, the Oceanside's banana pancakes, coconut syrup, fresh pineapple, and spam convinced her that the sign was accurate" (pg. 41).

"Your feast includes two Breakfast Musubis: Fried Spam and bacon topped with an egg cooked to order and sandwiched between two shaped rice blocks and wrapped with a strip of our premium Nori (roasted seaweed). Also included are two servings of our tropical fruit medley, two taro bagels with coconut cream cheese, two ounces of hibiscus-smoked gouda, and your choice of drink" (pg. 43). I have never made breakfast musubi, but I have shared Musubi Hearts that I made for our Valentines' dinner; I might have to make a breakfast version soon.

Malasadas quickly become Saffron's go-to snack. "'Tutu—my grandpa—sent these over,' Keahi said, opening the box. Inside were what looked like lumpy little donuts. Dark brown and studded with crystalline sugar, they made Saffron's mouth water. 'Poi malasada from Juno's Bakery. Local favorite. Try one.' Saffron picked one and took a bite. Bright purple on the inside, it was, easily, the best donut she'd ever tasted. Rich and sweet, filled with coconut custard, she didn't stop herself from snatching another" (pg. 96). We Dream of Malasadas all the time, but have never made them with poi; I have only ever made Poi, a Hawaiian Staple, as a savory. I might have to change that.

And I will be making an Ono Burger soon. But what sent me into the kitchen for this post was this passage...

"Saffron had seen the poke bowls advertised. Chunks of raw fish with various sauces and vegetables served over rice, she was intrigued but nervous about trying them. It was different than she thought, the texture firmer than she expected. The flavor of the brown sauce and the crunch of the green onions contrasted nicely with the meaty fish. She took another bite. 'How can this be so good?' she asked, smiling as Nik plowed through his rice. 'What do you mean?' 'It's raw fish!'"

'You're in Hawaii,' he said, 'paradise. The sea and the land just provide sweet, delicious sustenance!' She laughed. He may have something there (pg. 127).

Shoyu Ahi Poke

This is my take on a traditional Hawaiian ahi poke bowl recipe made with sashimi-grade ahi tuna, sweet onions, soy sauce, sesame oil, and chopped macadamia nuts. I served it with lettuce cups and Kona Brewing Company beer. HipaHipa!

Ingredients

serves 4

• 1 pound fresh sashimi-grade ahi tuna steaks, chilled and cut into cubes

• 1-1/2 Tablespoons soy sauce (shoyu), plus more to taste as needed

• 1 Tablespoon toasted sesame oil

• 1/3 cup chopped green onions, green parts only

• 1 tablespoon finely chopped toasted macadamia nuts, for serving

• 2 cups steamed rice, for serving

• 8 organic lettuce cups, for serving (I used romaine, but butter lettuce works well also)

• pickled ginger, for serving (optional)

Procedure

In a bowl, combine the cubed ahi, soy sauce, sesame oil, and green onions. Gently toss with a spoon. Adjust seasonings to your liking. Let stand for at least 20 minutes for the flavors to meld. Serve with steamed rice, lettuce cups, pickled ginger (if using), and chopped macadamia nuts.

I am adding this to the August #FoodieReads link-up.