Ryukyu Recipe (3 Ways to Enjoy Marinated Sashimi) | Cooking with Dog

pork

🥗Healthier: chicken

💰Cheaper: tofu

Chicken is leaner and tofu is a plant-based protein alternative.

kombu

🥗Healthier: wakame

💰Cheaper: nori

Wakame is a nutritious seaweed and nori is more accessible.

shiitake mushrooms

🥗Healthier: button mushrooms

💰Cheaper: canned mushrooms

Button mushrooms are widely available and canned mushrooms are budget-friendly.

sake

🥗Healthier: rice vinegar

💰Cheaper: white wine

Rice vinegar adds acidity without alcohol, and white wine is an affordable substitute.

Combine soy sauce and mirin in a bowl.

Add grated ginger and stir to mix.

Prepare an assortment of sashimi: cuttlefish, tuna, yellowtail, and optionally tai and scallops.

If sashimi slices are too large, halve them lengthwise to absorb the marinade better.

Place sashimi pieces into the bowl of marinade.

If marinade isn't enough to cover sashimi, add equal amounts of soy sauce and mirin.

Gently toss sashimi pieces with the marinade.

Cover the sashimi with plastic wrap and let it sit in the fridge for about 30 minutes.

After marinating, add ground white sesame seeds and chopped spring onion, and lightly toss to coat.

To serve as an accompaniment to drinks, place the Ryukyu onto a ladle and arrange it on a shiso leaf in an ice-cold bowl, garnished with wasabi.

Optionally, keep the Ryukyu in the fridge overnight for more marinade absorption.

For Ryukudon, cover rice with crumbled toasted nori, place Ryukyu on top, and add a fresh egg yolk in the center.

For Ochazuke, sprinkle kombu dashi powder on rice, cover with crumbled nori, place Ryukyu on top, and garnish with wasabi.

Pour hot water over the rice for the Ochazuke style Ryukyu.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens