TRADITIONAL RAMEN BOWL RECIPES

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TRADITIONAL STYLE POKE BOWL RECIPE | FOOD NETWORK



Traditional Style Poke Bowl Recipe | Food Network image

Poke, once found only in Hawaii, has grown in popularity throughout the continental U.S. and worldwide in recent years. What is this trending dish, you might ask? Although eaten by ancient Hawaiians using freshly caught fish massaged with sea salt, seaweed and crushed kukui nuts, it didn't receive its official name of poke (pronounced poh-kay, rhymes with okay), which means "to cut into pieces," until around the 1960s. As people flooded to Hawaii from Asia, they added their own cultures' ingredients like soy sauce, green onions, sesame oil and furikake, that have become staples of the dish today. There is a range of variations to the dish that includes ingredients like octopus (he'e in Hawaiian and tako in Japanese), crab, tofu, avocado, jalapenos, chile flakes, garlic, ginger and much, much more. You can serve poke as a bowl, nachos, musubi (another Hawaiian favorite), tacos, tostadas, and the list goes on. Today, we are presenting a traditional style poke bowl, unequivocally the most popular style in Hawaii.

Provided by Food Network

Categories     main-dish

Total Time 55 minutes

Cook Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds sushi-grade fish (yellowfin tuna or blue marlin recommended)
3 tablespoons soy sauce 
2 tablespoons ponzu sauce 
2 tablespoons toasted sesame seeds 
1 tablespoon tobiko (or other small fish roe) 
1 tablespoon toasted sesame oil 
1 bunch green onions, minced (about 1/3 cup) 
1/2 sweet onion, thinly sliced pole to pole 
1 cup short-grain sushi rice 
Furikake and unagi sauce, for garnish 

Steps:

  • Cut the fish into 1/2- to 1-inch cubes. Combine in a bowl with the soy sauce, ponzu, sesame seeds, tobiko, sesame oil, green onions and sweet onion. Refrigerate for at least 20 minutes and up to 2 hours.
  • Meanwhile, prepare rice. Rinse rice in cold water and drain until water runs clear, between 3 to 5 rinses. Add rice to a saucepan or rice cooker with 1 cup cold water. If using a saucepan, bring to a simmer over medium-high heat. Once simmering begins, reduce heat to low and let cook, covered, until no water remains, 10 to 15 minutes. Remove rice from heat and leave covered for 10 minutes, then fluff with a fork. (If using a rice cooker, you got this.)
  • To serve, place your desired amount of rice in a bowl. Scoop 6 to 8 ounces poke over rice. Garnish with furikake and unagi sauce to taste. Repeat to make 3 to 5 more bowls. Enjoy!

ASIAN RAMEN NOODLE SLAW | BETTER HOMES & GARDENS



Asian Ramen Noodle Slaw | Better Homes & Gardens image

Bring some tang to your next potluck by stirring together a big batch of this ramen noodle slaw. Rather than croutons, it gets its crunch from crushed ramen noodles!

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Yield 8 cups

Number Of Ingredients 12

1 3 ounce pkg. chicken-flavor ramen noodles
½ cup vegetable oil
¼ cup rice vinegar or cider vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon sugar
¼ teaspoon black pepper
6 cups shredded napa cabbage or green cabbage
1 cup shredded carrots
¾ cup slivered almonds, toasted, or roasted cashews, chopped
⅔ cup slivered red sweet pepper
½ cup thinly sliced green onions
⅓ cup chopped fresh cilantro (optional)

Steps:

  • For dressing, in a screw-top jar combine seasoning packet from noodles, oil, vinegar, soy sauce, sugar, and black pepper. Cover and shake well.
  • In an extra-large bowl combine next six ingredients (through cilantro). Break uncooked noodles into small pieces and add to cabbage mixture. Drizzle with dressing; toss to coat. Cover and chill at least 30 minutes (up to 4 hours).

Nutrition Facts : Calories 257 calories, CarbohydrateContent 16 g, FatContent 21 g, ProteinContent 5 g, SaturatedFatContent 3 g, SodiumContent 344 mg, SugarContent 5 g

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