With Marukome’s Shoyu Koji, you can make your own sushi-grade poke from scratch, using fresh ingredients and our quality shoyu koji for a refreshing and authentic poke meal.
For the vinaigrette:
To make the vinaigrette: In a mixing bowl, add Shoyu Koji and ginger. In a slow stream whisk in wasabi oil and olive oil to form an emulsion.
To assemble the dish (1 portion): Mix everything together, except the quail eggs, and taste. Tuna should be well seasoned by the vinaigrette, as well as moist. Place a cylindrical mold in a soup bowl, add a third of the tuna mixture in the mold. Pack the tuna down so it is tight but not smashed. Remove the mold. Gently place a quail egg on top of the tuna. Sprinkle with the reserved cilantro leaves, togarashi (optional), and olive oil. Serve with either crostini, crackers, or for an added depth of flavor, grilled sourdough.
Recipe Courtesy of Executive Chef John-Carlos Kuramoto.