3.) Täkō poke, Täkō, Pittsburgh, Pennsylvania
Chef Dave Racicot serves a dressed-up version of poke at Täkō in Pittsburgh, Pennsylvania.
“We tried to make a classical version but we weren’t very keen on the results,” Racicot said.
After some experimenting, Racicot and his team settled on a dressing made from soy sauce, kiwi, sesame oil, garlic and onions. They toss select portions of bigeye tuna in the dressing, then add serrano peppers, red onion, shiso-sesame mayo and top it with a whipped lime foam.
Their biggest twist is the replacement of rice as a base for the dish with a sheet of fried rice cracker.
“We think the version we’ve created almost has a Korean barbeque flavor to it. With the rice chip, you can scoop the poke, and it also sits and absorbs all that good sauce,” Racicot said. “We had a really fun time working to refine poke into more than street food.”
The dish sells for USD 14 (EUR 12.83).
