In Partnership with the Southern Weekend

Elevate your next plate lunch with Les Tomita of Da Kitchen

Sponsored by Hawaii Gas

If you’re looking for some simple ahi dishes to make at home, Les Tomita from Maui’s Da Kitchen Cafe is sharing some of his own recipes. From poke bowls and poke tacos to raw or seared ahi, you’re sure to have lots of dinner options!

Da Kitchen is known not only for its mouth-watering food, but also for its big portions at the best price! Its two locations, Da Kitchen Cafe in Kahului and Da Kitchen Express in Kihei, offer creative and diverse cuisine with an emphasis on traditional Hawaiian food. The menu incorporates both traditional, classic, local and Hawaiian favorites, which are inspired by different ethnic groups established in the islands of Hawaii.

RECIPE: Ahi Poke Bowl

Yield: 1-2 Servings
Prep Time: 30 minutes
Ease of preparation: Easy

Ingredients:
4 oz sashimi grade ahi tuna
½ medium size Maui onion
½ Tbsp Hawaiian Salt
5 stalks green onion
1 Tsp Sesame Oil
2 oz  Mayo
1 oz Sriracha
2 oz Bubu Arare
1 oz  Furikake
1 Sheet Nori
Cooked White Rice

Ahi Poke
1) Cut fresh ahi into small cubes. Mince Maui onion and chop green onions. Place on side.
2) Season ahi with Hawaiian salt and allow salt to melt into ahi. After salt has dissolved, add sesame oil slowly and to taste. Mix well.
3) Add onions and green onions to ahi and stir until evenly distributed.

Sriracha Aioli
1) Mix mayo and sriracha well.
2) lace in small squeeze bottle.

Assembly:
In large bowl place sheet of nori and top with a bed of white rice. Lightly cover with furikake.
Place ahi poke in center of rice.
Squeeze sriracha aioli lightly over poke and top with bubu arare. Garnish with green onions.

RECIPE: Korean Braised Rib Bowl

Yield: 2 servings
Prep Time: 20 minutes
Cook Time: 4 hours and 30 minutes
Inactive Prep Time: 24 hours
Ease of preparation: Medium

Ingredients:
20 oz Beef Rib (Bone-In)
4 Cups Soy Sauce
4 Cups Sugar
4 Cups Hot Water
3 Garlic cloves
Thumb size piece of Ginger
¼ Whole Orange
1 Tbsp Sambal
Cooked White Rice
Namasu

Teriyaki Sauce Marinate
1) Dissolve sugar into hot water to make simple syrup. Add shoyu.
2) Rough Chop garlic and ginger. Add to marinate.
3) Squeeze orange into marinate.
4) Add Sambal. Whisk together well.

Korean Braised Ribs
1) Place Ribs in bowl and cover completely in marinate. Cover and place in icebox for 24 hours.
2) After marination period, remove ribs from bowl allow to drain. Place marination on side for later use.
3) Heat frying pan on high heat with a small amount of oil. Sear rib in pan for approximately 2 minutes each side.
4) Remove from pan and place in braising pan, bone side down.
5) Cover ribs completely with marinate from bowl. Cover pan with foil.
6) Place in oven at 250-degree F for 2 ½ hours.
7) Check ribs. Add more marinate as needed. Ribs should be covered approx. ¾ with marinate.
8) Increase oven temperature to 350-degree F and cook for additional 1 ½ hours, continuously braising ribs. If ribs are not completely tender add additional cooking time, checking ribs every 15 minutes.
9) Remove ribs and let drain. Save small amount of marination. Let sit for approx. 20 minutes.
10) Remove bone if desired and cut into bite sized pieces.

Assembly:
In large bowl place a bed of cooked white rice.
Place braised ribs on rice and garnish with namasu. Drizzle with marination from braising pan.

For more information: dakitchen.com