Ahi Poke

Sam T., at Whole Foods in Huntington Beach, inspired this creation! We were hanging out after a demo and he was making poke for their case and I mentioned our spicy yakitori sauce might work well so he tried it and it was fantastic and very easy! So I made it at home and here is what we did: in a medium sized mixing bowl; take 8 ounces fresh ahi, sliced into bit sized cubes; add 4 ounces of spicy yakitori sauce; 2 stalks green onion, sliced thin; and mix well by hand to incorporate all the ingredients. Cover and chill in the refrigerator. When ready to serve you can individually plate or serve in a nice dip-sized bowl. Sprinkle toasted sesame seeds to taste and additional green onion if so desired. That’s it, quick, simple, and very tasty!

Plated ahi poke with spicy Obaachan Sauce Company yakitori sauce

Plated ahi poke with spicy Obaachan Sauce Company yakitori sauce

Marinated, Pan Seared Ahi

This recipe suggestion was submitted by Cindy K, of Rosamond, CA. Buy some fresh ahi, about 1/3 to 1/2 pound per person. Marinate the ahi in spicy yakitori sauce overnight in a ziplock bag. Heat skillet (we used clarified butter) on medium-high to high heat, place ahi into skillet and cook to desired doneness. We preferred about 3 minutes per side. Remove and serve with your favorite accompaniment. Ours was served with a kale and quinoa salad which included, carrots, celery, toasted pecans, tart dried cherries, flat leaf parsley, basil, feta cheese, a pinch of kosher salt (to taste), and the dressing was lemon juice and olive oil. Yummy! Thanks for the email Cindy!

Ahi tuna marinated overnight with Obaachan Sauce Company's spicy yakitori sauce

Ahi tuna marinated overnight with Obaachan Sauce Company’s spicy yakitori sauce

Grilled Ahi Tuna

Here is a recipe that is easy and fantastic! All ingredients and instructions are per one half pound of fresh ahi. What you need: one half pound of fresh ahi, two tablespoons of original yakitori sauce, one teaspoon of wasabi, a little bit of butter or non-stick cooking spray, and some heavy duty aluminum foil. Here’s what you do: start your grill on high heat to warm it up; in a small rameken, combine two tablespoons of original yakitori sauce with one teaspoon of wasabi and set aside; make a foil “boat” out of heavy duty aluminum foil by folding up the sides, spray with non-stick foil or place some butter on foil to help prevent sticking; place ahi on top of foil, place on grill, on high, add one tablespoon of mixture on top of ahi and close grill (I cooked it for 3 minutes); turn fish over and add another tablespoon of mixture for three more minutes, then remove; slice about one quarter to one half inch thick slices and serve. If this is not done enough for your liking, I cooked my daughter’s for six minutes per side. Trust me, the three minute version is heavenly! We served it with a green salad.

Hot off the grill

Hot off the grill 

Sliced just right

Sliced just right

Finished with a little drizzle of the yakitori/wasabi mixture

Finished with a little drizzle of the yakitori/wasabi mixture