Lunchbreak: Arami chef Fred Despres makes hamachi poke

Lunchbreak
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Data pix.
Arami
1829 W. Chicago Avenue
Chicago
(312) 243-1535
www.aramichicago.com

Event:
September 16
7:00 p.m.
Ani
3056 N. Lincoln Avenue
Chicago
www.anichicago.com

Hamachi Poke

Ingredients:
3 oz fresh sashimi grade fish - cubed
1.5 oz dressing (recipe below)
1 t toasted black sesame seeds
1/2 oz dried seaweed (re-hydrated)

Other ingredients that can be added:
garlic chives
pea shoots
fresh sweet corn
hearts of palm
pickled celery
cherry tomatoes
chili threads

Poke Dressing

Ingredients:
1 cup sesame oil
1.25 cups soy sauce
2 tsp citrus juice (preferably Yuzu)
2 Tbs sriracha
1 Tbs sugar

Directions:
Assemble all ingredients in a bowl, mix well, and serve.

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