wanted to create a poké bowl with a cooked protein and, when well prepared, chicken is extremely tender – a similar consistency to the sashimi-grade fish traditionally used in this Hawaiian dish.
Hawaiian cuisine is heavily influenced by Asia, and using a Korean sauce preparation is delicious. Gochujang paste is versatile and, used lightly, lets the rest of the ingredients in the poké shine through, while adding pan-roasted corn brings both texture and smokiness to the dish.
Serves 4 Prep time: 20 mins Cooking time: 15 mins
For the rice 500g brown rice
For the Korean barbecue sauce 80g honey 40g sesame oil 10g fresh garlic puree 40g gochujang hot pepper paste 60g soy sauce 20g fresh ginger, peeled and grated 5g roasted sesame seeds
For the chicken 2 free-range chicken breasts Rapeseed oil
For the garnish 2 cobs of corn ½ red onion, thinly sliced 1 bunch fresh coriander leaves 200g blanched edamame beans ½ cup fried onions
Cook the brown rice, ideally in a rice cooker, and let it stand at room temperature.
Combine the honey, sesame oil, garlic puree, gochujang paste, soy sauce, ginger and roasted sesame seeds (keeping some back for the garnish) and mix to make the barbecue sauce.
Using a bread knife, remove the corn kernels from the cobs. Pan fry with a dash of rapeseed oil until golden.
