Having ignored recent advice to inject disinfectant, Mrs Flavour and I have been preparing feasts using the very limited, 2 hob-no oven kitchen setup at our new Spanish home. Fortunately for us, our possessions were recently delivered, meaning we have access to whisks, measuring jugs and knives sharp enough to shave with. Just in time before the locals start believing the guy at number 69 is El Bigfoot. Feeling in the mood for something Hawaiian with Japanese influence (we Googled it), we put together a delicious Poke bowl, made using ingredients available from our tiny local supermarket. You’ll notice some major substitutions, such as sashimi-grade tuna being replaced by chicken. Nevertheless, it was delicious. Here’s the recipe:
3 chicken thighs (or sashimi-grade tuna, if you live in a posh area)
Handful of garden peas (yeah, seriously)
1 cup husked brown rice (again, sushi rice if you’re less restricted)
Those delicious dried onions you can’t stop scoffing
2 tbsp soy sauce
1 tbsp lemon juice
1 tbsp sesame oil (more expensive than gold here in Malaga)
2 tbsp mayonnaise
½ tsp garlic powder
1 red chili (maybe Bird’s Eye, we’re not entirely sure)
Chopped coriander / cilantro, or whatever you call it, for decoration
Wash the rice like you’d wash your supermarket shopping, only using a sieve and no washing up liquid on this occasion. Cook using your preferred method. We like to simmer 1 cup of rice in 1.5 cups of water in a pan with a lid for 15 minutes. Set aside to cool, refrigerate if you can be arsed.
Dice the chicken thighs and sear in a frying pan until cooked. Resist the urge to make the heat from the pan enter your body. It won’t work as a cure. Set aside. Cook the peas and set them aside too. We appreciate edamame would be more appropriate, but times are hard.
Next, we’ll make some sauces, because we couldn’t find them at the shop. In one little bowl, combine the soy, lemon juice and sesame oil. Stir to create something that tastes reasonably Asian. In another bowl, combine the mayonnaise, garlic powder and chili. Stir in the hope you’ve replicated Sriracha mayo. You haven’t, but it’s still decent.
Peel and slice an avocado as creatively as possible. We went for a Sidney Opera House look but ended up the Birmingham Bullring.
To serve, spoon the rice into your most Instagrammable bowl and decorate with the other ingredients. Try not to tilt your head back and pour those delicious dried onions directly into your mouth. Make everything look pretty, before decimating your works of art with chopsticks. Keep a fork handy, just in case you give up on trying to use them.
We hope you enjoy making this tasty recipe at home. We’ve no doubt your version will be more authentic than ours. Hauʻoli!