Author Archives: karllueck

Karl’s Poké Chirashi Sushi

Poké is an Hawaiian dish of seasoned raw fish. By itself it is not a full meal, it needs a starch and vegetable side dishes. Normally, I would set these each out in separate bowls, so my diners could take as much or as little as they wanted of each item. However this time I thought I would get a bit fancier. I decided to turn this meal into a Japanese-Hawaiian fusion as a poké chirashi sushi—scatter sushi. Chirashi sushi is sushi rice with various ingredients attractively scattered over and around it.

Karl’s Poké Chirashi Sushi

Karl’s Poké Chirashi Sushi

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Chris’ Poké

Poké is an Hawaiian dish of seasoned raw fish. I have hesitated to make poké as a main dish, because of the expense of buying enough sushi grade ahi from the local Japanese markets for a good sized serving for each of five people. I found an inexpensive source for ahi at my friendly local Hawaiian market—Kumar’s Island Market. I ended up buying 2 pounds. When I told my son-in-law Chris about this he asked me to save him a half a pound for his own poké recipe. Chris went to graduate school in Hawaii for three years, so he knows poké.

Chris’ Poké

Chris’ Poké

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Karl’s Japanese Pickled Cabbage and Carrots II (Hakusai no Shiozuke)

Napa cabbage and carrot is one of the classic Japanese tsukemono. Even when I have made a dish before there is always room for a tweak or two. I was planning to make hakusai no shiozuke—preserved napa cabbage, in this case with carrots—so I let these vegetables pickle for four days.  this time, I made it with crushed Japanese chili and my orange infused sugar.

Karl’s Japanese Pickled Cabbage and Carrots II (Hakusai no Shiozuke)

Karl’s Japanese Pickled Cabbage and Carrots II
Hakusai no Shiozuke

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Karl’s Japanese Pickled Turnip Greens

While you can make this recipe with any turnip, the Japanese turnip—kabu (カブ)—of choice for pickling is the small, white, round,  Hakurei. The last time I made Japanese pickled turnips, the green tops were wilted and not really appealing. This time they were fresh and green and not to be wasted. I decided to make Nozawana tsukemono—pickled turnip greens.

Karl’s Japanese Pickled Turnip Greens

Karl’s Japanese Pickled Turnip Greens

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Karl’s Japanese Pickled Turnips

While you can make this recipe with any turnip, the Japanese turnip—kabu (カブ)—of choice for pickling is the small, white, round,  Hakurei. The last time I made Japanese pickled turnips, I used the salt pickling technique. This time, I both briefly salted the turnips and then pickled them with sweet and sour vinegar sauce.

Karl’s Japanese Pickled Turnips

Karl’s Japanese Pickled Turnips

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Karl’s Poké

 Adapted from Kumar’s recipe

Poké is an Hawaiian dish of seasoned raw fish. By itself it is not a full meal —as I thought about it—I decided to turn mine into a Japanese-Hawaiian fusion as a poké chirashi sushi—scatter sushi. Chirashi sushi is sushi rice with various ingredients scattered over it.

Karl’s Poké

Karl’s Poké

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Karl’s Japanese Ginger Cucumber Pickles (Shōga Kyūri Namasu)

Japanese cucumbers are a common thing to pickle for a Japanese tsukemono—literally “pickled things.”  There are many ways that the Japanese pickle cucumbers and I am still trying out different techniques. This time I am using a lot of fresh ginger and marinating the cucumbers for a long time. The difference between a namasu and a sunomono is not in the ingredients, but in how long the vegetables are pickled for—days for the first and minutes/hours for the second.

Karl’s Japanese Ginger Cucumber Pickles (Shōga Kyūri Namasu)

Karl’s Japanese Ginger Cucumber Pickles
Shōga Kyūri Namasu

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Karl’s Japanese Wasabi Cucumber Pickles (Wasabi Kyūri Namasu)

Japanese cucumbers are a common thing to pickle for a Japanese tsukemono—literally “pickled things.”  There are many ways that the Japanese pickle cucumbers and I am still trying out different techniques. This time I am adding wasabi and marinating the cucumbers for a few days—namasu.

Karl’s Japanese Wasabi Cucumber Pickles (Wasabi Kyūri Namasu)

Karl’s Japanese Wasabi Cucumber Pickles
Wasabi Kyūri Namasu

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Karl’s Burning Man Food II

Wife Jan is going off to Burning Man again. Last year she broke her arm, I hope she comes back in one piece this year. As usual, I am making instant meals—just add water—for her group, the Sage Camp.

If your are unimaginative you go to REI and buy a bunch of dried food packets for $5-10 per person per meal. My wife is in a group of “poor but honest scholars”—貧窮而誠實的學者—so that is not an option. I have created a selection of gourmet box-meals to sustain them in the harsh conditions of the Black Rock Playa. Continue reading

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Karl’s Blueberry Pecan Pancakes for Burning Man

Wife Jan is going off to Burning Man again. Last year she broke her arm, I hope she comes back in one piece this year. As usual, I am making instant meals for her group. Last year, I made three camp meals—saag pilau, za’atar orzo, and pancakes. This year I added two more—mashed potatoes and tabbouleh. My pancake recipe went over very well with the Burners last year, but I simply cannot leave well-enough alone—I had to add something extra this year, pecans.

Karl’s Blueberry Pecan Pancakes for Burning Man

Karl’s Blueberry Pecan Pancakes for Burning Man

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