Hi there, Daysha here- all the way from the 808 to the 206! Uwajimaya is nothing short of a melting pot- as a culmination of food, culture, and community. I’ve been lucky enough to be a part of the ‘Waji ohana since moving from little ole’ Hilo town on the Big Island 4 years ago. Here, I get to share with you my take on Poke’ nachos- chips made of won ton pi topped with fresh fish, drizzled with spicy mayo and unagi sauce (my secret ingredient). Its good kine grindz (promise kine!) especially with the poke from our Seafood department. Make ‘um for your braddahs & frenz, and tag us @Uwajimaya if you do! Me ke Aloha – Daysha
1 lb Poke of your choice (We chose 1/2 lb Furikake and 1/2 lb Spicy Ahi)
1/3 Package Wonton Skins (Cut in Half Diagonally)
1 Tbsp Tobiko (Flying Fish Roe)
1 Tbsp Furikake
1 Tbps Sesame Seeds
1/4 Cup Sweet Onions (Minced)
1/4 Cup Tomatoes (Diced)
1/4 Cup Green Onions (Minced)
Spicy Mayo (Optional)
Vegetable Oil for Deep Frying
Preheat vegetable oil to 360 degrees F.
While oil is preheating, separate 1/3 of the wonton skins from the package.
Cut each wonton skin on the diagnol to make two triangular wonton chips.
Mince sweet onions and green onions.
Once oil is up to temperature, fry wonton skins in small batches, careful not to overcrowd the pan. Fry wonton chips until light golden brown in color (around 30 seconds each side).
Remove chips and drain on a paper towel or cooling rack.
Place wonton chips on a serving dish and top with poke.
Evenly distribute tobiko, tomatoes, sweet onion and green onions over poke.
Sprinkle on sesame seeds and furikake.
Lighlty drizzle unagi sauce and spicy mayo over poke and chips.