How to Make SAKURA BOSHI (Dried Fish Jerky) | Keeping It Relle

rice flour

🥗Healthier: brown rice flour

💰Cheaper: all-purpose flour

Brown rice flour adds fiber while all-purpose flour is more accessible.

sakura leaves

🥗Healthier: spinach leaves

💰Cheaper: cabbage leaves

Spinach provides a similar color and flavor, while cabbage is more affordable.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener, while agave syrup is often cheaper.

sesame seeds

🥗Healthier: flaxseeds

💰Cheaper: pumpkin seeds

Flaxseeds provide omega-3s, while pumpkin seeds are less expensive.

Introduce the recipe and explain what sakuraboshi is.

In a mixing bowl, add shoyu, granulated sugar, toasted sesame seeds, miso paste, garlic, and ginger.

Whisk the mixture until well combined and set aside.

Slice the ahi into thin pieces, about 1/8 to 1/4 inch thick, using one sweeping motion without sawing back and forth.

Lay the sliced fish into a shallow dish and pour the shoyu mixture over it.

Refrigerate the fish to marinate overnight.

After marinating, remove the fish from the marinade and place it onto a dehydrator in a single layer, ensuring the pieces are not touching.

Dehydrate the fish for 5 to 12 hours, depending on thickness; thinner pieces may take about 5 hours, while thicker pieces may take about 7 hours.

Once dehydrated, remove the fish from the rack and let it cool.

After cooling, place the fish into a zip-top bag and store it in the freezer.

If you don't have a dehydrator, you can make this in the oven at 160 degrees for 5 to 10 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens