The Mandarin Oriental Hyde Park's poke bowl
Taking its name from the Hawaiian word Poke, which translates as 'to slice or cut', preparing a poke bowl is really that simple. This version, from The Rosebery restaurant at the Mandarin Oriental Hyde Park, makes for a perfect one-bowl meal packed with a great balance of protein, fats and carbohydrates. Served on a bed of soba noodles and finished with a bright Japanese dressing, it's also a feast for the eyes.
Ingredients
Soba noodles
Avocado, thinly sliced and seasoned with olive oil and salt
Pickled mooli
Wakame dry seaweed
Edamame
Carrots, shaved
Cucumber, shaved
Sesame seeds
Scottish salmon or firm tofu
For the Japanese dressing
Soy sauce
Soy beans
Vegetable oil
Citrus juice
Mustard seeds
Wasabi
Salt
Pepper
Coriander
Vinegar
Method
- Prepare salmon, if using, by curing for 24 hours in a 50% salt to sugar rub with a citrus zest of lemon, lime and orange. If using tofu, season in cornflour and deep fry.
- Blanche noodles in boiling water for 1 minute and leave to rest in a Japanese nesting bowl.
- Blanche edamame for 30 seconds.
- Roast sesame seeds briefly in a hot oven.
- Mix all ingredients for the Japanese dressing together in a bowl.
- Artfully place all ingredients into individual bowls.
- Serve with Japanese dressing on the side for a colourful summer lunch.
Read more: Hotel Eden Roc's tomato tartar with avocado cream
