Discover a delicious plant-based take on a Hawaiian favorite with ʻUlu Poke by Kalā DeSoto. This refreshing island-style dish features tender cubes of ʻulu, also known as breadfruit, tossed with sweet Maui onion, green onions, and diced tomato. A simple dressing of shoyu, sesame oil, rice vinegar, and chili pepper water adds savory depth, a hint of tang, and a gentle kick. The breadfruit provides a satisfying, hearty texture while allowing the fresh vegetables and dressing to shine.
After a brief chill, the flavors come together beautifully. Hence, making this ʻulu poke a colorful addition to potlucks, family meals, or a Hawaiian-style spread. It is a wonderful way to enjoy a versatile local staple without using raw fish. For another island favorite from the same guest, try Kalā DeSoto’s Fried Fish, featuring fresh reef fish seasoned simply with Hawaiian salt, black pepper, and garlic powder. For more inspiration using breadfruit, explore this Poached ʻUlu Poke from the Hawaiʻi ʻUlu Cooperative.
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ʻUlu Poke by Kalā DeSoto
Ingredients
- 1 medium roasted or steamed ʻulu
- 1/2 sweet Maui onion thinly sliced
- 2 green onions sliced
- 1 small tomato diced
- 2 Tbsp shoyu
- 1 Tbsp sesame oil
- 1 Tbsp rice vinegar
- 1 tsp chili pepper water
Instructions
- Roast or steam the ʻulu until just tender and let cool.
- Whisk together the shoyu, sesame oil, rice vinegar, and chili pepper water.
- Cut the ʻulu into bite-sized pieces and gently fold with the dressing.
- Add the onions and tomato.
- Chill 20–30 minutes before serving.