POCKI RECIPES

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HOMEMADE POCKY RECIPE - NYT COOKING



Homemade Pocky Recipe - NYT Cooking image

These crunchy cookie sticks are inspired by Pocky, the machine-made Japanese treat. They don’t pretend to be the perfectly straight version from the box, but they're freshly baked and taste far better. They're also fun to make: The dough is forgiving and easy to work with, so shaping it is as simple as rolling a Play-Doh snake. Decorating presents an opportunity to go wild. Mix matcha powder or pulverized freeze-dried berries with white chocolate; pair milk chocolate with hazelnuts; or combine dark chocolate with almonds or pecans. Sprinkles, shredded coconut or sesame seeds add flair.

Provided by Susan Spungen

Total Time 1 hours 15 minutes

Yield 34 cookie sticks

Number Of Ingredients 14

1 1/4 cups/160 grams all-purpose flour, plus more for dusting
3 tablespoons granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/4 cup/55 grams cold unsalted butter (1/2 stick), cut into pieces
3 tablespoons whole milk
1/4 teaspoon vanilla extract
3 ounces/85 grams white chocolate, chopped (about 1/2 cup)
3 ounces/85 grams milk chocolate, chopped (about 1/2 cup)
3 ounces/85 grams dark chocolate, chopped (about 1/2 cup)
Vegetable shortening, as needed
1 tablespoon pulverized freeze-dried raspberries or strawberries, or 1/2 teaspoon matcha powder
2 tablespoons cocoa nibs
3 tablespoons chopped nuts

Steps:

  • Prepare the dough: Add 1 1/4 cups flour, the sugar, baking powder and salt to a food processor, and pulse a few times to combine. Add butter and pulse until small crumbs form. In a measuring cup, combine milk and vanilla. Stream into flour mixture while machine is running. Pulse until dough is fairly smooth.
  • Transfer dough to a lightly floured surface, and roll until it is just over 1/4-inch thick. Use a bench scraper or the side of a large knife to straighten the sides so that it is a 5 1/2-by-8-inch rectangle. Wrap in plastic and transfer to a small baking sheet. Chill until firm, at least 1 hour and up to 3 days.
  • Heat the oven to 350 degrees. Use a bench scraper or long knife to cut the dough crosswise into 1/4-inch-thick strips that are about 5 1/2 inches long. Transfer half the dough to the refrigerator while you work with the other half. Using the palms of your hands, gently roll each strip on a lightly floured work surface until 7 to 8 inches long. Transfer strips to parchment- or silicone mat-lined baking sheets, keeping them as straight as possible and spacing them about 1 1/2 inches apart. Repeat with remaining dough. Freeze until firm, about 10 minutes.
  • Bake until golden on edges and bottom, 14 to 16 minutes. Let cool a few minutes on the baking sheets, then transfer to wire racks to cool completely.
  • Decorate the cookies: Melt each of the chocolates in a separate metal bowl set over a small saucepan with 1 inch of simmering water, stirring occasionally until melted. If using dark or milk chocolate, add 1/2 teaspoon vegetable shortening to each and whisk until combined. If using white chocolate, add enough vegetable shortening to make it thin enough for dipping, up to 1 tablespoon, whisking until mixture is glossy. Stir pulverized berries or matcha into white chocolate. (You can also melt the chocolate in the microwave instead: Transfer the chocolate and shortening to a microwave-safe glass bowl and microwave for 30 seconds. Whisk to combine, then heat in 20-second increments, whisking between each, until melted.)
  • Holding a cookie stick over a bowl of chocolate, use a small spoon to pour the chocolate over 2/3 of the stick, turning cookie to coat on all sides. Let excess drip off, and scrape against the edge of the bowl. Set chocolate-coated cookie on a parchment- or wax paper-lined baking sheet. Sprinkle with nibs or nuts as desired. (You’ll want to keep all the dips in a warm place while working with them, and return them to the pot or microwave to remelt if needed.) Refrigerate until coating hardens. Cookies will keep in an airtight container at room temperature for 1 week.

POKI RECIPE - FOOD.COM



Poki Recipe - Food.com image

My preschoolers are sushi fiends, and we literally have to save to take them to a sushi bar. We use this to tide them over between trips. This is an easy and versatile dish that can be used as entree, appetizer, or salad. While this is typically a Hawaiian dish that is readily available on the west coast(where I grew up), it hasn't made it's way to Washington DC. There are probably hundreds of dressing and fish combinations that can be classified as Poki, but this is the one I like.

Total Time 40 minutes

Prep Time 40 minutes

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb fresh ahi tuna (must be Sashimi Grade #1)
1/4 cup red onion, finely minced
3 green onions, chopped fine
1 tablespoon fresh ginger juice
3 tablespoons light soy sauce
3 tablespoons rice wine vinegar
3 tablespoons mirin
1 tablespoon sesame seeds, gently roasted
3 tablespoons lemon juice, fresh squeezed
1 -3 tablespoon roasted sesame oil
vietnamese red chili sauce, to taste

Steps:

  • Blend all ingredients EXCEPT the tuna in a non-reactive bowl.
  • Mix well, taste and season, adding salt as necessary.
  • Use as much of the sesame oil and the red chili sauce as you like-- or can stand.
  • Cut tuna into small, uniform bits approximately 1/2 inch square or so.
  • (I like my morsels on the small side.) Gently toss the tuna in the dressing and let sit in the refrigerator for 30 minutes.
  • Serve as an appetizer with shrimp chips (the kind that you get at the Asian grocery store and fry yourself) or fried wonton chips.
  • Serve as an"entree" dish with steamed short grain rice.
  • Serve as a salad over seaweed or lettuce.
  • A note on the ingredients-- this is a raw fish dish, so it's very important to get sushi/sashimi grade#1 tuna from a reputable seafood supplier.
  • Any tuna will work, but I've used Ahi and Big Eye (Yellowtail) most often.
  • As you prepare the fish, make sure that your utensils are very clean and cool or cold.
  • The roasted sesame oil should be the Asian kind.
  • If you can't find the Vietnamese red chili sauce, crushed red pepper or wasabi paste would be great substitutes.
  • Poki doesn't keep well, so make only as much as you're sure to eat in one sitting.
  • If you're putting this on a buffett, stick the bowl on a bed of ice or else it'll start looking a bit gray.

Nutrition Facts : Calories 229.9, FatContent 10.1, SaturatedFatContent 2.1, CholesterolContent 43.1, SodiumContent 869.9, CarbohydrateContent 4.5, FiberContent 0.9, SugarContent 1.4, ProteinContent 28.7

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POKI RECIPE - FOOD.COM
poki recipe - food.com image
My preschoolers are sushi fiends, and we literally have to save to take them to a sushi bar. We use this to tide them over between trips. This is an easy and versatile dish that can be used as entree, appetizer, or salad. While this is typically a Hawaiian dish that is readily available on the west coast(where I grew up), it hasn't made it's way to Washington DC. There are probably hundreds of dressing and fish combinations that can be classified as Poki, but this is the one I like.
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 229.9 per serving
  • If you're putting this on a buffett, stick the bowl on a bed of ice or else it'll start looking a bit gray.
See details


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