[ HAWAII'S KITCHEN ]

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Mountain yam
tops poke dish

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This dish was prepared by Tom Jones of Gyotaku Restaurant on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Pokechos

2 cups vegetable oil
5 wonton wrappers
Salt, to taste
1 sheet sushi nori
4 ounces limu poke
1/4 ripe avocado, diced
1/4 pack daikon sprouts
2 ounces yama imo (mountain yam), peeled and grated
1 green onion, sliced fine
1 teaspoon toasted sesame seeds

Heat oil to 350 degrees. Fry wonton until brown, then drain on paper towels, season lightly with salt and set aside.

Cut nori into 4 strips lengthwise, then stack and cut into 1/16th-inch-wide strips and set aside.

Cut poke into 3/8-inch pieces. Toss with avocado. Place chips on a large plate and top evenly with poke-avocado mix.

Place grated yama imo into a small plastic bag and seal. Cut off the tip of the bag. Squeeze out yama imo evenly over poke and chips. Sprinkle with daikon sprouts and sliced green onion. Top with nori strips and sesame seeds. Serve immediately.

Variation: 1 package of natto may be added to the poke mix to make Nattochos.

Nutritional information unavailable.

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