THE GOODS:
For the Shoyu:
1 cup low sodium soy sauce
3/4 cup water
1 1/2 tbsp white wine vinegar
1 1/2 tbsp ponzu
1 1/2 tsp Sriracha
1 1/2 tsp minced garlic
1 1/2 tsp minced fresh ginger
1 1/2 tsp sliced lemongrass
For the Poke:
1 1/2 lbs large diced sushi grade tuna
3/4 cup shoyu
1/2 cup edamame
4 tbsp thinly sliced scallions
1 large avocado, diced
4 red radishes, thinly sliced
24 thin slices English cucumber
DIRECTIONS:
Make the shoyu a day in advance. Combine the soy sauce, water, vinegar, ponzu, Sriracha, garlic, ginger, and lemongrass in an airtight container. Refrigerate the mixture for 12 hours. Strain the mixture to remove the garlic, ginger, and lemongrass.
To make the poke, gently toss together the tuna, shoyu, edamame, scallions, avocado, radishes, and cucumber in a large bowl. Serve as an appetizer or over hot white rice as a meal.
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