As a hawaiian, I'm so happy that Babish constantly tries to stay true to the traditional methods for his recipes as well as the modern stuff. It's just nice to see it being shared.
I'll say, the best poke I had when I went to Oahu was from a convenience store, it had a mayonnaise-based dressing I believe, just a whole bunch of tuna and rice in one of those deli containers you can get macaroni or potato salad in. The secret was how fresh the fish was- I'm pretty sure they sourced it from a local fisherman that morning.
Not the same subject, but the best Mexican food I ever tasted came from a sort of gas station with a kitchen attached, somewhere down in Florida. I still long for some more.
you wanna know what even best, the road side poke bowl sellers, some mad lad and his family made Soyu, Lihimoi and garlic poke, I didn't expect all of those things to mix BUT THEY DID. Anyway I cried when I realised I finished it all and didn't have anymore. Also it was by Kapolei Highschool, idk if they sell else where ;-;, im in california now and this place is DEVOI of the meaning of poke bowls.
Hey Babish, I know that I'm in the extreme minority here, but I'd love to see some high altitude cooking. I live in the Rockies at above 7,000ft. A lot of recipes just work different up here. An episode of Basics covering high altitude cooking would be awesome!
@@Luna-ou6xk most baking! i know that things taste different at high altitudes, too. therr's a donut place at the top of pikes peak that tastes better at the top than it does at the base.
@@mzamnesia7190 If I had the kitchen and the personality for that, definitely... Unfortunately I have a serious lack of stage presence, and a really tiny kitchen.
I cant stress how important it is to wash your rice when eating it on the side. Washing white rice improves the texture 200x and is required for sushi rice
So hey, I know people like to come on and be like "Hey I'm a professional X" with regards to the video, but I promise Seafood has been my profession for the last 5 years of my life. ANY FISH that your local fishmonger says has been flash frozen to -40°F (or °C because this where they intersect) is safe to consume RAW and in Poke Bowls. Freezing to this temperature, rapidly, kills off bacteria or any parasite that may exist in the fish. Happy Snacking Folks ^__^
@@somecomposingfudsa If you want to try kukui in your poke, look for any poke that says it has inamoa in the mix. I think I've seen the mix itself at Times, but the last place I saw that had it in their poke was Ahi Assassins (Heeia Pier now sells their poke I think?)
If you want to zest the rice up, think about heading down to your local Asian grocer and picking up some furikake. It’s a seasame, seaweed, and salt mix that goes well on poke
I agree with this I love furikake on rice so much. When I get poké I like to get spicy tuna mix, imitation crab salad, and a ton of unagi sauce in the protein and the rice. And of course furkikake.
Hey at least you got the inland seas that are the Great Lakes. Here in Tennessee we got nothing. Only folks worse off are the states in the Rockies and the plains.
Thanks for distinguishing Hawaiian poke vs Mainland “Americanized” poke 🤙🏾 You had a great opportunity to not use kosher salt and use Hawaiian sea salt instead 😅
@@Lv-nq9qz I think that you're underestimating how many specialty stores are in New York City. Besides, there is no shortage of anything on the internet.
L v nah. Hawaiian salt has become a huge export. It’s red color and distinct taste comes from salt deposits found near the red clay you find in Hawaii. Now companies will make it themselves by dusting regular hawaiian sea salt with the red clay in alae salt. Ends up the same
I dont wanna be the one to make this joke, but it does seem like white people will do anything to convince themselves they don't need a ricecooker to rice (japanese/chinese style ofc). Yes, even the ones who eat rice like italians and spanish.
@@fruitylerlups530 I can say for Spanish and Hispanic cooking the rice cooker is what's used for everyday meals. The cast aluminum oilla is used for specific dishes.
Weird that Noom's standalone ads are explicitly about weight loss, but here they're a "health and activity" service. I do appreciate how short the ad was however.
I mean its not like the patently false "weight is tied to health" idea is gone, it wouldn't surprise me if their whole idea of health and activity is "lose weight lol"
@@DimT670 The copy he read (probably written by Noom) seems to downplay the message their other ads really lean into, which is "Lose weight with Noom". I just wonder if the choice to alter the product pitch is directly tied to the demographics Noom perceives or understands Andrew's audience to be made up of.
I tried Noom and it limited my calories to a point where my body went into starvation mode. My doctor was appalled they call themselves a health app when it's really a diet app, and very triggering for eating disorders. And the coaches mostly stick to a lame script, the personalized help hook is a scam.
You should have adjusted the water amounts for the pressure cooker--since it's a sealed vessel, you don't have to add extra water to account for evaporation
I remember visiting my mom in Hilo and running over to the KTA to get like 3 pounds of poke and just sit there with some chopsticks eating it. sometimes I wouldn't even bother cooking up the rice. I don't think anything can beat the authentic thing from Hawai'i, since the fish they get is so fresh. (People will literally sell their catches on the side of the road every day.) but being able to get pretty close here on the mainland has really helped me relive those memories.
I was in Hawaii this summer and got to enjoy so much of the local food. I love the mix between Japanese and Hawaiian cuisine. It’s also SOOOOOOOO delicious.
I found one at my local thrift store for $7 with a couple dings on it but it’s now one of my most used appliances. For some reason my local thrift store always seems to have at least 3 on the shelves in working condition
Ever since I was 6 and my dad shared with me some of his poke from foodland, I was in love. Hot sushi rice w/ furikake on top, and then a heap of spicy ahi or limu poke ... I’m drooling thinking of it
The Kukui Nut(Candle nut) Hawaiians use is crushed, seasaoned and roasted. It adds a really nice flavor to any poke but you can't eat too much of it because it's also a laxative which many people find out the hard way.
As a man who grew up on the big island of Hawaii and ate an ahi tuna poke bowl 3-4 times a week my mouth was watering through this entire video. I recently moved to the east coast and no longer have access to high quality poke bowls. I went from being able to get one from any generic grocery store on island to everyone I’ve met hating the thought of cubed raw fish. I am very impressed and jealous🙌🏼 Will be trying this recipe myself 🤌🏼🍚🐟
I work at a poké bowl restaurant and I’m always amazed to see all the chefs on RUclips making such different styles of poké bowls than what I make. This just shows how great poké bowls are as you can really do them however you want and there is no wrong way as long as you have the main components. Thank you for this video Andrew
Second bowl he made ISNT a poke bowl, its the westernized version they sell in the mainland USA, go to Hawaii that style doesn’t exist and only the original way of poke exists
@@NoboruTakaoka I was shocked as I tried “poke for the people” in Haleiwa as they asked me for toppings and sides and sauces and if I wasn’t in front of clients I would have just walked out.
@@andradi6131 ofc, I’m not saying what he made isnt poke, its just what is now looked at as a norm for poke in the mainland, but here in the islands it’s a simple but hearty dish everyone is supposed to share and enjoy en masse
@@brghid idk any specifics about the company, but it's tiring and messed up to have ads for a diet programme constantly pushed by youtube, and now even within the videos themselves. this kind of thing can be really harmful for people with eating disorders, or other unhealthy relationships to food, and it's a problem when a fun cooking channel is complicit in demonizing the act of eating
@@brghid Besides recommending a dangerously low caloric intake for a lot of people, they essentially promote unhealthy habits & call it "weight loss based on science and behavior" but it's just making people worry about the 1000 calories they're allowed to consume in a day.
Can you make something using toum? It's a Lebanese (?) Garlic sauce/spread/paste that only uses garlic, oil, water, salt, and lemon juice, or something like that. It's like a strong garlic vegan mayonnaise without eggs.
Okay, born and raised on the islands, this is how it's done. You do this, and everybody at the beach bbq is gonna love you. -Ahi or salmon (doesn't matter sushi grade or not, all the same lol) -Sesame oil -Soy sauce -Japanese mayo -Sriracha -Fish eggs (called "ikura") -Green onions -Sesame seeds Optional: -Thinly sliced onions -Salt Mix the fish, sesame oil, soy sauce, mayo, sriracha, ikura, and green onions together. Mix in salt to taste. Garnish with sesame seeds. Add thinly sliced onions on top if you like em, but I do, so sucks if you don't like em haha (nah nah jkjk). Serve on top bowl of room temp rice. Boom, sup, that's how; share it with the boys (or eat em all for yourself lol)
Just one note I would offer -- your mileage may vary with Noom. In my experience, the personal goal coach who is a real person *might* be a real person, but remember that they're working with hundreds if not thousands of people. If you're expecting a personalized, one-on-one experience, don't hold your breath.
Agreed. I used them for several months. Until I caught on to just how much they were deducting in the monthly fee. Most support is meant to come from the the user community feed rather than from an individual coach, who was not especially helpful with my needs as a pre-diabetic controlling with diet, no meds. In my experience, 'My Fitness Pal" premium is just as helpful at a more reasonable cost.
@@maryandersondearing3053 Yes, this was my experience exactly. They widely market this health coach who is a real person, but all of their communications to me felt very generic. It was very much like they were just using canned responses to every question I had. It ultimately didn't feel worth the money.
I find that soaking the rice makes it overdone when I use the white rice setting on the pressure cooker. I haven’t experimented yet but that can probably be avoided by adjusting the cooking time. Rice cooker is just the easiest and most reliable
I've started soaking my rice until the water clears and it's led to better rice for me. I think it helps with the residual starch in the water I couldn't fully rinse out.
As an Asian and Hawaii resident who eats rice every day, don’t soak it just wash it with your hands in water, dump the water and repeat until the water is much less starchy
Reduce water first if you think it's too soft. Then reduce cooking time if necessary. If your rice:water ratio is right the rice should start burning before getting overdone.
I never hear of a Poke Bowl before this, so I thought he was making a Pokemon Bowl of somekind. I'm glad I was wrong, who knows what kinda of meat and ingredients would have went into that one.
The candle nuts you're talking about are called "kukui" nuts which are totally different from Macademia. Kukui nuts served a multitude of purposes for the Hawaiian people: light source, oil, food, etc. It's a very important part of our culture but I don't expect you to be able to get it in the mainland (we don't even sell it in stores in Hawaii).
Great video and recipes but please reconsider partnering with a diet culture heavyweight like Noom. They promote disordered eating through too-low calorie recommendations and continuing to utilize the incredibly outdated BMI. Just food for thought! ❤
You did miss a few things! Hawaiian poke usually has some sugar and sweetness in it! Sushi rice usually takes mirin, sugar, and ricewine vinegar. Fair warning on the mayo front, please only start off using a little touch of mayo, and I'd reccomend it in the mix for the poke instead of just on the outside
This is one of the first things I learned to make at the restaurant I work at. The marinade kinda thing I make is mostly soy sauce and oyster sauce with mirin, ginger, and garlic while the tuna is mixed with sesame seed and onion
Candlenuts is available in some well-sorted asian grocery stores. It might also go under the name Kemiri nuts. Macadamia nuts is the recommended replacement though.
Yeah, at that part I was like "Isn't sushi rice seasoned with sugar, salt and rice vinegar???" With vinegar only that's going to be some odd tasting rice!
Honestly, I just watched this episode so I could finally know the proper pronunciation. I never heard anybody actually say "poke bowl" out loud so I never knew if it was pronounced as if poking somebody or like Pokemon. Pleasantly surprised to see it's the latter.
10 out of 10 (yes, you inspired me to make this tonight)! I’ve made poke bowls in the past, but always with store-bought sauce. Never again. Your marinade is perfection. Thank you!
I always thought the Japanese-inspired poke bowls we get in America were kinda just born from our association of raw fish with sushi. Do they use different flavor profiles for poke in Hawaii or is it still soy/sesame/ginger?
Similar-but-different - there's a large Japanese influence on Hawaiian food but it also borrows from Native traditions/other Pacific Island countries/East Asia due to the variety of folks who live there.
Hi, I grew up in Hawaii. The actual native Hawaiian dish is fish, candlenuts, a particular kind of fresh seaweed, and salt. But a lot of Hawaii's "local grinds" food is a Hawaiian / Asian hybrid, and that includes shoyu poke, which includes soy sauce, sesame oil(?), and onions, and might not have the seaweed because it's tough to find even in Hawaii these days. Babish's first recipe is pretty close to that. The stuff in a mainland "poke bowl" is so wrong I don't even count it as poke.
@@agate_jcg yeah limu is harder to find now but still relatively common, and for real the stuff they tryna sell up in the mainland is just straight up salad.
The ingredient you are calling candle nuts is called inamona, or roasted kukui nuts. Kukui nuts have a high amount of oils in them and can be used as candles. The oil is also a mild laxative.
My rice cooker is my favorite kitchen appliance. I can push a button and take my dog for a walk. It's perfectly cooked whenever we return. Also great for things like quinoa, plus it's a handy dandy steamer. Best $30 you will ever spend.
What if you made something too unhealthy and can give you a heart attack: The Owl House- The Fried Orb Steven Universe- Literally All Toppings Pizza 2011 Looney Tunes- either Daffy's Powdered Sugar casserole breakfast or Porky's Buttered Dishes Cloudy with a Chance of Meatballs- Pizza stuffed inside a Turkey (whole thing deep fried and dipped in chocolate) etc.
As a hawaii local where poke bowls are rather common, i can tell you right out that you don't need sushi rice. Jasmine or calrose white will work. Literally no one in Hawaii uses sushi rice. Also, Ranch and nori furikake, not mayo, commenters. mayo will be sad and flat. if you want it spicy mix in siracha or cholula.
I truly mean this as kindly as possible and as a moment of education, but I was really sad to see you took on Noom as a sponsor. The company touts a veneer of psychology based weight loss but if you use the app it suggests you eat 1200 calories a day (the amount for a small child/toddler) and has been denounced by many dieticians as really nothing different from other fad diet systems we've seen before. I totally urge you to do some research, but I imagine because this is generally a neutral food channel many of your viewers have endured or know someone who has endured an eating disorder (such as myself) where seeing this promoted could be quite harmful. I appreciate your content so much and I'm sure this wasn't known going into accepting the sponsorship, but I hope this was enlightening.
Noom was featured on a couple of videos so unless you ignored them, people have pointed out what you just said several times. If he doesn't know by now, he doesn't care or otherwise.
My mom and I would always watch Babish videos together and Poke Bowls were her favorite food so this video really hit me. She passed in April I know she would’ve went crazy if she saw this ❤️ we always talked about making a recipe out of his cookbook but never got a chance to but I’m gonna make this for her
Hey Andrew! I don't know if you are gonna see this but you shouldn't use the rice button on the instant cooker because it is made for precooked rice for regular rice since your's is pretty the same as mine it came with a chart of time and water ratio based on the type of rice! Have a great day
USE THE MANDOLIN SLICER GUARD!!!! As someone who sliced the tips of his thumb and pointer finger on one, watching you use it every time without one makes me squirm
I've actually used supermarket tuna and salmon for this. I just use sake /mirin soy sauce for the marinade turning it into like a Filipino style 'kilawin' It's not going to be as presentable since you won't get bright red(tuna) or orange (salmon) but it still tastes really delicious.
My fav recipe for a poke bowl would be: white rice, Atlantic raw salmon, cucumber, green onions, sesame seeds, chunky guacamole, wasabi dill aioli. I get this from Hoke Poke in Vancouver Delicious!
A rice cooker was low-key one of the best purchases I've ever made. Even with just the basic, no frills, barely $20 Target special, the rice it makes is miles better than any other method I've had at home. Sometimes unitasker devices are okay!
That's because it's not *actually* a unitasker. It's just a custom-tuned pressure cooker. You could make lots of other stuff with a rice cooker if you wanted to. I mean. Besides congee.
Brown rice has fiber but it also has phytic acid. Phytic acid in food is known to limit the body's absorption of minerals, specifically iron, zinc, magnesium, and calcium. It also has higher levels of arsenic because the rice defends itself from insects by concentrating arsenic in the hulls. So yeah, "healthier" but nothing is free.
Poke bowls are my absolute favorite. I've been in the US for a year now, and haven't found a single place that makes them the way I like them in Japan. It's very frustrating
Been waiting for Andy/Babish to do this for a while, it also kinda means that were inching a little closer to him eventually doing a Basics episode for sushi which he hasn't done.
Okay this is getting spooky. Last time I decide to make smash burgers then Babish has a smash burger video that same day..... today I get a poke bowl (it is currently in my lap as I open RUclips) and, once again, Babish releases a corresponding video.
I like that you kept the ahi really simple. That's how it's made in Hawai'i. Folks in the mainland just add way too many toppings, and frills. I just want to enjoy some warm rice, and fresh fish.
I believe candle nuts might be referring to kukui nuts. Kukui means light in Hawaiian, and the kukui nuts were used for tourchs. The oil in the kukui nut is very rich. I only learned recently that they could be eaten. Apparently too much can give you the runs.
Great video. I do admit I hope to see you tackle Vietnamese dishes like Pho or Com Thit Nuong in the near future for a basics episode! ...Like if others agree! :)
Hi Babish! I actually own my own poke and sushi restaurant in LA and just wanted to commend you for introducing this beloved dish to more people. My restaurant does a mexican infused version of poke (mostly in our sauces) but your video gave me the idea to do a mexican style of kimchi. I'll let you know how it turns out!
Some times I feel bad that Babish will never be able to experience the beautiful florality of cilantro. Then I watch episodes like these, remember I'm allergic to sesame, and wonder who's really missing out.
Honestly speaking as a big sesame fan, it's not actually a huge difference. Just a little bit of crunch that could be easily by some toasted pine nuts.
I have a suggestion, you should make Zuppe Di Pesce. It’s an Italian soup (or pasta) that is loaded with mussels, clams, fish, shrimp, lobster etc etc in a tomato based broth or sauce, and all of the seafood adds a rich flavor to the overall meal. It’s a bit obscure, but I’d really be happy it if you made it. Love your videos man!
I was introduced to poke in Hawaii and it's been a staple since. Another popular rice topping is furikake. Also, the spicy mayo is probably the most popular style, with tuna.
Candle nuts is common in SE Asian cuisine, especially Indonesian and Malaysian. It's used to thicken soup/stew - sometimes also to lessen the amount of coconut milk in the dish. Fried rice and noodles also sometimes has this, it adds taste and make the grains/noodles separated and not clumped together.
I just realized this has nothing to do with Pokemon, and there are actually dishes called the "poke-bowl". To confirm, this video is labeled "basics" with banish, not "binging".
As a hawaiian, I'm so happy that Babish constantly tries to stay true to the traditional methods for his recipes as well as the modern stuff. It's just nice to see it being shared.
I'll say, the best poke I had when I went to Oahu was from a convenience store, it had a mayonnaise-based dressing I believe, just a whole bunch of tuna and rice in one of those deli containers you can get macaroni or potato salad in. The secret was how fresh the fish was- I'm pretty sure they sourced it from a local fisherman that morning.
Totally agree. I got mine from the country island stores in waikiki and it was so much better than the ones I've had in most places.
nothing beats hawaii poke bowls, i’ve been looking for one on the mainland for years but nothing compares to home
Not the same subject, but the best Mexican food I ever tasted came from a sort of gas station with a kitchen attached, somewhere down in Florida. I still long for some more.
you wanna know what even best, the road side poke bowl sellers, some mad lad and his family made Soyu, Lihimoi and garlic poke, I didn't expect all of those things to mix BUT THEY DID. Anyway I cried when I realised I finished it all and didn't have anymore.
Also it was by Kapolei Highschool, idk if they sell else where ;-;, im in california now and this place is DEVOI of the meaning of poke bowls.
Food land poke >>>>>>>
Hey Babish, I know that I'm in the extreme minority here, but I'd love to see some high altitude cooking. I live in the Rockies at above 7,000ft. A lot of recipes just work different up here. An episode of Basics covering high altitude cooking would be awesome!
What foods are affected by that?
@@Luna-ou6xk most baking! i know that things taste different at high altitudes, too. therr's a donut place at the top of pikes peak that tastes better at the top than it does at the base.
Invite him out to the Rockies to your kitchen! Brooklyn doesn't have as much elevation sadly.
Bro sounds like you got the perfect idea for a cooking/baking show of your own get that bag
@@mzamnesia7190 If I had the kitchen and the personality for that, definitely... Unfortunately I have a serious lack of stage presence, and a really tiny kitchen.
Noom costs 100$s of dollars btw. Trial period is 15 minutes. 18$ minimum payment to extend it.
yeah and also there's been comment from professionals about how it's a breeding ground for disordered eating, overall not the best spon
I cant stress how important it is to wash your rice when eating it on the side. Washing white rice improves the texture 200x and is required for sushi rice
Yeah totally this. Put rice into a bowl, pour water, drain, wash it hard for 15-30 seconds like mixing flour, repeat three times. Easy no brainer.
The side? lel Asia be like "THAT'S THE MAIN, ANYTHING ELSE IS MERELY A GARNISH"
Also you don't necessarily know how clean that rice is. It could have come in contact with mold or any number of things in the packing process.
Unwashed sushi rice is a gluey mess
You also clean out potential rice bugs.
So hey, I know people like to come on and be like "Hey I'm a professional X" with regards to the video, but I promise Seafood has been my profession for the last 5 years of my life.
ANY FISH that your local fishmonger says has been flash frozen to -40°F (or °C because this where they intersect) is safe to consume RAW and in Poke Bowls.
Freezing to this temperature, rapidly, kills off bacteria or any parasite that may exist in the fish.
Happy Snacking Folks ^__^
I've been making Sushi and Poke bowls with just general supermarket tuna for years. It's safe, affordable, and delicious.
I read somewhere that fish in the EU should always be flash frozen before it is sold. Do you know if that's correct?
How much in °C?
@@ToeShimmel I don't, unfortunately, know any of the regulations regarding finfish in the EU. I am sorry I can't help in that regard.
@@bialex8083 -40f = -40c. heh, just discovered that.
Out here in Hawaii we use kukui nut. Those are “candlenuts” because we made torches from it.
I've never actually tried Kukui in Poke (mostly cause I get Spicy Ahi), does foodland have Poke with Kukui or do I gotta make my own Inamona
@@somecomposingfudsa Ono Seafood on Kapahulu has their original with kukui nut.
@@somecomposingfudsa If you want to try kukui in your poke, look for any poke that says it has inamoa in the mix. I think I've seen the mix itself at Times, but the last place I saw that had it in their poke was Ahi Assassins (Heeia Pier now sells their poke I think?)
@@somecomposingfudsa times brah. They get inamona kine.
@@saia0kakaru yup you right.
If you want to zest the rice up, think about heading down to your local Asian grocer and picking up some furikake. It’s a seasame, seaweed, and salt mix that goes well on poke
Yeah I was surprised he left that out too. Most poke bowls I get put furikake on thr top of the rice before putting the fish on top.
this ^^
can also make your own with some basic asian household seasonings and dried seaweed
thanks for this comment my dude/lass, I have been actually wondering what it's called
I agree with this I love furikake on rice so much. When I get poké I like to get spicy tuna mix, imitation crab salad, and a ton of unagi sauce in the protein and the rice. And of course furkikake.
"Go to your local fishmonger . . . "
*crying softly in your Indiana apartment*
That landlocked feel T_T
Dude, I just bought sushi grade fish at Caplinger's today. The fish is awesome.
The fact that I'm also in Indiana suffering
Hey at least you got the inland seas that are the Great Lakes. Here in Tennessee we got nothing. Only folks worse off are the states in the Rockies and the plains.
Tbh you can use any fish if it's prepared right
OK this is probably my favorite recipe ever. A restaurant I go makes a version of this but I never dared trying to copy it. Maybe this is the time?
go for it!
Katherine…it’s time.
Silencio Bruno!!
My first time having poke was in Hawaii, it's amazing
Babish is no ordinary man, I’d be careful emulating anything he does.
Thanks for distinguishing Hawaiian poke vs Mainland “Americanized” poke 🤙🏾 You had a great opportunity to not use kosher salt and use Hawaiian sea salt instead 😅
That's gotta be hard to find in New York
@@Lv-nq9qz I think that you're underestimating how many specialty stores are in New York City. Besides, there is no shortage of anything on the internet.
L v nah. Hawaiian salt has become a huge export. It’s red color and distinct taste comes from salt deposits found near the red clay you find in Hawaii. Now companies will make it themselves by dusting regular hawaiian sea salt with the red clay in alae salt. Ends up the same
i think they are both in the US but i get wahtchu mean
@@stinkykid1352that’s why they said mainland
It’s almost like the rice cooker was specifically built for that purpose
fuiyoooo😌😌
I dont wanna be the one to make this joke, but it does seem like white people will do anything to convince themselves they don't need a ricecooker to rice (japanese/chinese style ofc).
Yes, even the ones who eat rice like italians and spanish.
@@fruitylerlups530 I love my rice cooker. But you don't use one for Italian and Spanish rice dishes generally, different cooking process.
@@fruitylerlups530 I can say for Spanish and Hispanic cooking the rice cooker is what's used for everyday meals. The cast aluminum oilla is used for specific dishes.
Wait, really?
Weird that Noom's standalone ads are explicitly about weight loss, but here they're a "health and activity" service. I do appreciate how short the ad was however.
I mean its not like the patently false "weight is tied to health" idea is gone, it wouldn't surprise me if their whole idea of health and activity is "lose weight lol"
@@DimT670 The copy he read (probably written by Noom) seems to downplay the message their other ads really lean into, which is "Lose weight with Noom". I just wonder if the choice to alter the product pitch is directly tied to the demographics Noom perceives or understands Andrew's audience to be made up of.
I tried Noom and it limited my calories to a point where my body went into starvation mode. My doctor was appalled they call themselves a health app when it's really a diet app, and very triggering for eating disorders.
And the coaches mostly stick to a lame script, the personalized help hook is a scam.
I was so disappointed to see he’s being sponsored by a company that promotes disordered eating.
@@rd9367 Andrew is, at the end of the day, a capitalist. A warm voiced, fuzzy bearded, ruthless money making machine.
Why is raw fish so appetizing i want to eat raw salmon out of a river like a bear
Do it
Yes but salmon specifically
And then you get parasites, nice
I'd be careful if I were you. Sometimes fish like Salmon have some really nasty parasites
Weirdly enough I feel the exact same way
Hmm yes the three kind of poke bowls: +mana, +stamina and +health.
Babish: ~makes unagi sauce~
Me: And now I want to see Babish make grilled eel.
I honestly wish he would make unagi-don.
@@TyraFiresong Oh, that would be perfect.
@@TyraFiresong my favourite food
@@matthewbagg1522 same
You should have adjusted the water amounts for the pressure cooker--since it's a sealed vessel, you don't have to add extra water to account for evaporation
I remember visiting my mom in Hilo and running over to the KTA to get like 3 pounds of poke and just sit there with some chopsticks eating it. sometimes I wouldn't even bother cooking up the rice. I don't think anything can beat the authentic thing from Hawai'i, since the fish they get is so fresh. (People will literally sell their catches on the side of the road every day.) but being able to get pretty close here on the mainland has really helped me relive those memories.
*THREE POUNDS??*
@@Spooky-Sara 3 pounds of poke is heavier than you'd think, by volume it would be around a quart
@@Spooky-Sara It wasn't just me eating it lol. 3 pounds of fish is way too much for one person.
You wouldn't even bother cooking up the rice? You eat raw rice??
I was in Hawaii this summer and got to enjoy so much of the local food. I love the mix between Japanese and Hawaiian cuisine. It’s also SOOOOOOOO delicious.
Misunderstood instructions, caught a Pikachu
No
@@generalnando5722 yes
Cooking With Pikachu is an Absolute Nightmare
@@DvdBShow Have to disagree. They're great at getting stuff from the lower counters.
@@JohnZ117 Yeah, taste great with green peppers, too
Rice cookers are absolutely brilliant. Highly recommend the Technology Connections video on them.
Magnets... How do they work?
I found one at my local thrift store for $7 with a couple dings on it but it’s now one of my most used appliances. For some reason my local thrift store always seems to have at least 3 on the shelves in working condition
Through the magic of buying two of them, Technology Connections has one already taken apart right here.
That Technology Connections video was the reason I finally bought one!
@Brent Smith There is no thermostat in a rice cooker. They use magnets. Thats the whole point of the video they're talking about.
Candle nuts are kukui nuts. They have a very high oil content and we're traditionally used to make torches.
Ever since I was 6 and my dad shared with me some of his poke from foodland, I was in love. Hot sushi rice w/ furikake on top, and then a heap of spicy ahi or limu poke ... I’m drooling thinking of it
On Tuesday before Halloween, make the Jelly Eyeballs from Lilo and Stitch 2: Stitch has a Glitch
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Can you say please?
@@drew2510 thank you
@@drew2510 please
He could also make that witch’s brew of a dish from that cooking anime that I forgot the name of for some reason.
The Kukui Nut(Candle nut) Hawaiians use is crushed, seasaoned and roasted. It adds a really nice flavor to any poke but you can't eat too much of it because it's also a laxative which many people find out the hard way.
There are so many varieties of poke too. Some spicy, some with limu/nori, some made with tako (octopus).
Thanks for being respectful to my roots.
Are you from the moon?
@@michaelleue7594 Yep
Maybe on the week of Halloween, you make Shaggy's Super Sandwich from Scooby-Doo
Because nothing says scary than a dish with tons of calories
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Anthony Gott 76 alternative accounts
Or the chocolate eggplant burger from the live action movie
Maybe the Louisianan sandwich from Zombie Island; with the hot peppers and stuff!
As a man who grew up on the big island of Hawaii and ate an ahi tuna poke bowl 3-4 times a week my mouth was watering through this entire video. I recently moved to the east coast and no longer have access to high quality poke bowls. I went from being able to get one from any generic grocery store on island to everyone I’ve met hating the thought of cubed raw fish. I am very impressed and jealous🙌🏼 Will be trying this recipe myself 🤌🏼🍚🐟
I work at a poké bowl restaurant and I’m always amazed to see all the chefs on RUclips making such different styles of poké bowls than what I make. This just shows how great poké bowls are as you can really do them however you want and there is no wrong way as long as you have the main components. Thank you for this video Andrew
Second bowl he made ISNT a poke bowl, its the westernized version they sell in the mainland USA, go to Hawaii that style doesn’t exist and only the original way of poke exists
@@seanfitzgerald9293 I honestly did not know that, thank you for informing me
@@seanfitzgerald9293 unfortunately I did find a place recently that makes this weird version on Cooke st in Honolulu
@@NoboruTakaoka I was shocked as I tried “poke for the people” in Haleiwa as they asked me for toppings and sides and sauces and if I wasn’t in front of clients I would have just walked out.
@@andradi6131 ofc, I’m not saying what he made isnt poke, its just what is now looked at as a norm for poke in the mainland, but here in the islands it’s a simple but hearty dish everyone is supposed to share and enjoy en masse
Unhappy to see noom as a sponsor, but looking forward to trying the recipe.
i haven't heard of them before, why is it bad they sponsored him?
@@brghid idk any specifics about the company, but it's tiring and messed up to have ads for a diet programme constantly pushed by youtube, and now even within the videos themselves.
this kind of thing can be really harmful for people with eating disorders, or other unhealthy relationships to food, and it's a problem when a fun cooking channel is complicit in demonizing the act of eating
@@brghid Besides recommending a dangerously low caloric intake for a lot of people, they essentially promote unhealthy habits & call it "weight loss based on science and behavior" but it's just making people worry about the 1000 calories they're allowed to consume in a day.
Agreed :/
Agreed.
Can you make something using toum? It's a Lebanese (?) Garlic sauce/spread/paste that only uses garlic, oil, water, salt, and lemon juice, or something like that. It's like a strong garlic vegan mayonnaise without eggs.
He made that in his Curb Your Enthusiasm episode
@@switchamafuck78 and funny enough, "mayo but with garlic instead of eggs" is exactly how he described it when he did.
@@switchamafuck78 Thank you! I remembered the name but not which chef.
Okay, born and raised on the islands, this is how it's done. You do this, and everybody at the beach bbq is gonna love you.
-Ahi or salmon (doesn't matter sushi grade or not, all the same lol)
-Sesame oil
-Soy sauce
-Japanese mayo
-Sriracha
-Fish eggs (called "ikura")
-Green onions
-Sesame seeds
Optional:
-Thinly sliced onions
-Salt
Mix the fish, sesame oil, soy sauce, mayo, sriracha, ikura, and green onions together. Mix in salt to taste. Garnish with sesame seeds. Add thinly sliced onions on top if you like em, but I do, so sucks if you don't like em haha (nah nah jkjk). Serve on top bowl of room temp rice.
Boom, sup, that's how; share it with the boys (or eat em all for yourself lol)
Just one note I would offer -- your mileage may vary with Noom. In my experience, the personal goal coach who is a real person *might* be a real person, but remember that they're working with hundreds if not thousands of people. If you're expecting a personalized, one-on-one experience, don't hold your breath.
Agreed. I used them for several months. Until I caught on to just how much they were deducting in the monthly fee. Most support is meant to come from the the user community feed rather than from an individual coach, who was not especially helpful with my needs as a pre-diabetic controlling with diet, no meds. In my experience, 'My Fitness Pal" premium is just as helpful at a more reasonable cost.
@@maryandersondearing3053 Yes, this was my experience exactly. They widely market this health coach who is a real person, but all of their communications to me felt very generic. It was very much like they were just using canned responses to every question I had. It ultimately didn't feel worth the money.
I find that soaking the rice makes it overdone when I use the white rice setting on the pressure cooker. I haven’t experimented yet but that can probably be avoided by adjusting the cooking time. Rice cooker is just the easiest and most reliable
yeah, i only soak rice when i make congee. when using rice cooker i usually just rince the rice once or twice with clean water
I've started soaking my rice until the water clears and it's led to better rice for me. I think it helps with the residual starch in the water I couldn't fully rinse out.
As an Asian and Hawaii resident who eats rice every day, don’t soak it just wash it with your hands in water, dump the water and repeat until the water is much less starchy
Reduce water first if you think it's too soft. Then reduce cooking time if necessary. If your rice:water ratio is right the rice should start burning before getting overdone.
I know it was a joke, but please people do not microwave marbles lol
I got into making poke over the summer. I'm definitely going to use some of these tips to up my game!
I never hear of a Poke Bowl before this, so I thought he was making a Pokemon Bowl of somekind.
I'm glad I was wrong, who knows what kinda of meat and ingredients would have went into that one.
Food Theory with MatPat on which pokemon would taste the best.
Very Monster Hunter, honestly.
Probably fish, since fish Pokemon are a thing...
Same. Just thought it was a themed food.
The candle nuts you're talking about are called "kukui" nuts which are totally different from Macademia. Kukui nuts served a multitude of purposes for the Hawaiian people: light source, oil, food, etc. It's a very important part of our culture but I don't expect you to be able to get it in the mainland (we don't even sell it in stores in Hawaii).
Great video and recipes but please reconsider partnering with a diet culture heavyweight like Noom. They promote disordered eating through too-low calorie recommendations and continuing to utilize the incredibly outdated BMI. Just food for thought! ❤
You did miss a few things! Hawaiian poke usually has some sugar and sweetness in it!
Sushi rice usually takes mirin, sugar, and ricewine vinegar.
Fair warning on the mayo front, please only start off using a little touch of mayo, and I'd reccomend it in the mix for the poke instead of just on the outside
"The rice cooker rice is the clear winner."
Uncle Roger approves.
He might need to make a Botched By Babish episode of Fried Rice for Uncle Roger.
"To earn the title of Uncle Andrew he must make egg fried rice properly and not follow the dark path of Mr. Chili Jam and Kay Cooking channel haiyya."
Two things Uncle Roger loves: rice cooker and Nigella Lawson!
Mfs obsessed with that guy
Oh and Rachel Ray haiyya.
This is one of the first things I learned to make at the restaurant I work at. The marinade kinda thing I make is mostly soy sauce and oyster sauce with mirin, ginger, and garlic while the tuna is mixed with sesame seed and onion
Candlenuts is available in some well-sorted asian grocery stores. It might also go under the name Kemiri nuts. Macadamia nuts is the recommended replacement though.
for babish's research: we use a lot of candlenut (kemiri) in Indonesian and SE asian cooking, usually blended together in curry/stew pastes
But here, he would have been using it raw...raw candlenut is toxic.
I am genuinely able, without reservation, to say that you have improved my life. Thank you.
Make sure you add “seasoned” rice vinegar (which means added sugar) to your sushi rice. (Or just dissolve sugar in it).
Yeah, at that part I was like "Isn't sushi rice seasoned with sugar, salt and rice vinegar???" With vinegar only that's going to be some odd tasting rice!
Putting rice in your colander is gonna give poor Uncle Roger flashbacks
Honestly, I just watched this episode so I could finally know the proper pronunciation. I never heard anybody actually say "poke bowl" out loud so I never knew if it was pronounced as if poking somebody or like Pokemon. Pleasantly surprised to see it's the latter.
PERFECT BECAUSE MY LOCAL POKE BOWL SPOT JUST CLOSED YESTERDAY PRAISE THE SUN
10 out of 10 (yes, you inspired me to make this tonight)! I’ve made poke bowls in the past, but always with store-bought sauce. Never again. Your marinade is perfection. Thank you!
I always thought the Japanese-inspired poke bowls we get in America were kinda just born from our association of raw fish with sushi. Do they use different flavor profiles for poke in Hawaii or is it still soy/sesame/ginger?
Similar-but-different - there's a large Japanese influence on Hawaiian food but it also borrows from Native traditions/other Pacific Island countries/East Asia due to the variety of folks who live there.
Also a lot of seaweed! Not toasted, like with sushi, but just regular seaweed.
Hi, I grew up in Hawaii. The actual native Hawaiian dish is fish, candlenuts, a particular kind of fresh seaweed, and salt. But a lot of Hawaii's "local grinds" food is a Hawaiian / Asian hybrid, and that includes shoyu poke, which includes soy sauce, sesame oil(?), and onions, and might not have the seaweed because it's tough to find even in Hawaii these days. Babish's first recipe is pretty close to that. The stuff in a mainland "poke bowl" is so wrong I don't even count it as poke.
@@elizabethtakeo Limu specifically is the kind used for poke typically.
@@agate_jcg yeah limu is harder to find now but still relatively common, and for real the stuff they tryna sell up in the mainland is just straight up salad.
The ingredient you are calling candle nuts is called inamona, or roasted kukui nuts. Kukui nuts have a high amount of oils in them and can be used as candles. The oil is also a mild laxative.
Zojirushi is the best rice cooker I’ve ever owned.
Uncle Roger will let you live XD
My rice cooker is my favorite kitchen appliance. I can push a button and take my dog for a walk. It's perfectly cooked whenever we return. Also great for things like quinoa, plus it's a handy dandy steamer. Best $30 you will ever spend.
POKE BOWLS ARE MY CURRENT FAVORITE FOOD THANK YOU
What if you made something too unhealthy and can give you a heart attack:
The Owl House- The Fried Orb
Steven Universe- Literally All Toppings Pizza
2011 Looney Tunes- either Daffy's Powdered Sugar casserole breakfast or Porky's Buttered Dishes
Cloudy with a Chance of Meatballs- Pizza stuffed inside a Turkey (whole thing deep fried and dipped in chocolate)
etc.
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Noooo~ I’ll eat the edge trimmings of the salmon for you! Don’t throw them away, share with me! ❤️
As a hawaii local where poke bowls are rather common, i can tell you right out that you don't need sushi rice. Jasmine or calrose white will work. Literally no one in Hawaii uses sushi rice. Also, Ranch and nori furikake, not mayo, commenters. mayo will be sad and flat. if you want it spicy mix in siracha or cholula.
I truly mean this as kindly as possible and as a moment of education, but I was really sad to see you took on Noom as a sponsor. The company touts a veneer of psychology based weight loss but if you use the app it suggests you eat 1200 calories a day (the amount for a small child/toddler) and has been denounced by many dieticians as really nothing different from other fad diet systems we've seen before. I totally urge you to do some research, but I imagine because this is generally a neutral food channel many of your viewers have endured or know someone who has endured an eating disorder (such as myself) where seeing this promoted could be quite harmful. I appreciate your content so much and I'm sure this wasn't known going into accepting the sponsorship, but I hope this was enlightening.
Noom is a paid MFP and has been linked to EDs.
Thank you for this! I hope he sees this. Use the $ from this paid video to donate to eating disorder treatment organizations.
@@rd9367 I hate to say this, but it's not likely that will happen.
Noom was featured on a couple of videos so unless you ignored them, people have pointed out what you just said several times. If he doesn't know by now, he doesn't care or otherwise.
You’re trying to silence my opinions on this one video I did see?
If people continue addressing it then maybe he WILL see it.
4:45 The colour correction on that fish is TO DIE FOR
Brave man using a mandoline. All that tool ever wants is the sweet taste of your fingers.
My mom and I would always watch Babish videos together and Poke Bowls were her favorite food so this video really hit me. She passed in April I know she would’ve went crazy if she saw this ❤️ we always talked about making a recipe out of his cookbook but never got a chance to but I’m gonna make this for her
No no no not Noom! Love you but disappointed you took this sponsorship.
Hey Andrew! I don't know if you are gonna see this but you shouldn't use the rice button on the instant cooker because it is made for precooked rice for regular rice since your's is pretty the same as mine it came with a chart of time and water ratio based on the type of rice! Have a great day
USE THE MANDOLIN SLICER GUARD!!!! As someone who sliced the tips of his thumb and pointer finger on one, watching you use it every time without one makes me squirm
My dad had that happen to his thumb too. I saw the tip of his thumb on the floor!
I've actually used supermarket tuna and salmon for this. I just use sake /mirin soy sauce for the marinade turning it into like a Filipino style 'kilawin' It's not going to be as presentable since you won't get bright red(tuna) or orange (salmon) but it still tastes really delicious.
What type of Pokemon do you catch with these PokeBowls?!
Water types, I guess
@@Laszlo5897 yeah, a lot of magikarp perished.
Im finding a pokemon comment and there it is!
@@neodarkgemini5954 i hope you are not disapointed! :D
Just flew back from my Hawaiian honeymoon yesterday. Literally had a poke bowl and fresh pineapple at 7am every day for 2 weeks lol
i was literally just thinking of going out and getting a poke bowl today, that's crazy
The Matrix has you.
0:49 Welcome to the Club Babish!! Fuiyohhh!!! 🤩
Guga uploads a poke bowl episode. A few hours later, Babish does the same.
Coincidence? *_I THINK NOT_*
International Poke day (I presume)
They always upload around the same time
Guga is overrated.
My fav recipe for a poke bowl would be: white rice, Atlantic raw salmon, cucumber, green onions, sesame seeds, chunky guacamole, wasabi dill aioli. I get this from Hoke Poke in Vancouver Delicious!
What if you made Smothered Porkchops/Chicken Fried Bacon/Chicken Fried Bananas from Everybody Hates Chris episode, "Everybody Hates The Gout"?
A rice cooker was low-key one of the best purchases I've ever made. Even with just the basic, no frills, barely $20 Target special, the rice it makes is miles better than any other method I've had at home. Sometimes unitasker devices are okay!
That's because it's not *actually* a unitasker. It's just a custom-tuned pressure cooker. You could make lots of other stuff with a rice cooker if you wanted to. I mean. Besides congee.
I'd really like to see him tackle some beyond meat/ingcogmeato recipes for us non-meat eaters
Brown rice has fiber but it also has phytic acid. Phytic acid in food is known to limit the body's absorption of minerals, specifically iron, zinc, magnesium, and calcium. It also has higher levels of arsenic because the rice defends itself from insects by concentrating arsenic in the hulls. So yeah, "healthier" but nothing is free.
Poke bowls are my absolute favorite. I've been in the US for a year now, and haven't found a single place that makes them the way I like them in Japan. It's very frustrating
Hawaii is the place in the US that does it best. If not LA probably is your best bet.
Chirashi don
Been waiting for Andy/Babish to do this for a while, it also kinda means that were inching a little closer to him eventually doing a Basics episode for sushi which he hasn't done.
Okay this is getting spooky. Last time I decide to make smash burgers then Babish has a smash burger video that same day..... today I get a poke bowl (it is currently in my lap as I open RUclips) and, once again, Babish releases a corresponding video.
I get poke every week, and Babish still missed me.
I like that you kept the ahi really simple. That's how it's made in Hawai'i.
Folks in the mainland just add way too many toppings, and frills. I just want to enjoy some warm rice, and fresh fish.
Last night my sister told me we should make poke bowls this Saturday and today you post this :)
You have a psychic sister
The Matrix has you.
I believe candle nuts might be referring to kukui nuts. Kukui means light in Hawaiian, and the kukui nuts were used for tourchs. The oil in the kukui nut is very rich. I only learned recently that they could be eaten. Apparently too much can give you the runs.
Great video. I do admit I hope to see you tackle Vietnamese dishes like Pho or Com Thit Nuong in the near future for a basics episode!
...Like if others agree! :)
I absolutely love pho, would love to see him try to make it... hopefully not botching it. lol
Hi Babish!
I actually own my own poke and sushi restaurant in LA and just wanted to commend you for introducing this beloved dish to more people. My restaurant does a mexican infused version of poke (mostly in our sauces) but your video gave me the idea to do a mexican style of kimchi. I'll let you know how it turns out!
Where??????
Love your videos👍👍👍
Some times I feel bad that Babish will never be able to experience the beautiful florality of cilantro. Then I watch episodes like these, remember I'm allergic to sesame, and wonder who's really missing out.
Honestly speaking as a big sesame fan, it's not actually a huge difference. Just a little bit of crunch that could be easily by some toasted pine nuts.
"local fishmonger"... NYC people are hilarious.
Mango also goes really well in poke, real yummy.
Mmmm I love me some poke. Find some furikake from an Asian store and sprinkle some of that over your rice. 🤤
I have a suggestion, you should make Zuppe Di Pesce. It’s an Italian soup (or pasta) that is loaded with mussels, clams, fish, shrimp, lobster etc etc in a tomato based broth or sauce, and all of the seafood adds a rich flavor to the overall meal. It’s a bit obscure, but I’d really be happy it if you made it. Love your videos man!
On Tuesday at the week of Halloween, make the Halloween Cake from OK K.O.! Let's Be Heroes episode, "Monster Party"
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I was introduced to poke in Hawaii and it's been a staple since. Another popular rice topping is furikake. Also, the spicy mayo is probably the most popular style, with tuna.
I absolutely love poke bowls! I'm making them regulary! 😍😍
Candle nuts is common in SE Asian cuisine, especially Indonesian and Malaysian. It's used to thicken soup/stew - sometimes also to lessen the amount of coconut milk in the dish. Fried rice and noodles also sometimes has this, it adds taste and make the grains/noodles separated and not clumped together.
Maybe you should make Dangerous Soup from, "Are You Afraid of the Dark", TV Series on any day in October
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also i love the grey flesh between salmon skin and the “milder” meat, yes a stronger salmon flavor but also so buttery!
I just realized this has nothing to do with Pokemon, and there are actually dishes called the "poke-bowl". To confirm, this video is labeled "basics" with banish, not "binging".
we got tricked
Not knowing the origin, I thought it was "poke" for the same reason as Pokémon, but not about Pokémon. So... pocket.
"Basics with Banish"
Well if the fish has parasites, you will have little monsters. Just not in your pocket.
I work in a sushi restaurant and make buckets of tempura crumbs a day! Pro tip, more liquid smaller crumbs less liquid bigger crunchier crumbs!
Did you hear about the fish monger who met the devil? They sold their sole...
Funny, I heard the same thing about the cobbler
Candlenuts are used in SEAsian curries, they are more or less interchangeable for Macadamias