Sakura Boshi Recipes
SAKURA BOSHI RECIPE
Sakura boshi or teriyaki flavored dried ahi jerky is perfect for a snack, pupu, or appetizer. Beautiful yellowfin tuna marinated in a sweet and salty brine then dried to make this amazing dish that you won't want to put down.
Provided by Relle
Categories Appetizers
Number Of Ingredients 7
Steps:
- To a medium mixing bowl add sugar, shoyu, sesame seeds, garlic, miso paste, and ginger. Whisk until well combined and set aside.
- Slice ahi into 1/8 to 1/4 inch side strips trying to keep the fish the same thickness as possible.
- Lay the ahi in a single layer in a shallow baking dish. Pour shoyu mixture over the fish and marinate overnight.
- After the overnight marinade, remove the fish from the pan and place on the trays of a food dehydrator. Dehydrate for 5-10 hours depending on the thickness of the fish. The fish will be brittle and slightly leathery once finished.
- Once the dehydration process has ended, allow the fish to complete cool before removing from the racks.
- Once cooled, place in an airtight container and store in the refrigerator. ENJOY!
Nutrition Facts : Calories 253 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 33 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 88 milligrams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
SAKURA SAUCE
Make and share this Sakura Sauce recipe from Food.com.
Provided by Wendy W88
Categories Sauces
Time 9m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, add the 3 egg yolks, whole egg, and a little vegetable oil.
- Note: Be careful to add the oil very slowly. If too much is added at once, the mixture will separate and be wasted. You can tell the mixture has separated when it does not look smooth and creamy like mayonnaise.
- Using a hand-held blender, begin mixing until of mayonnaise consistency, slowly adding the rest of the oil.
- Add white pepper, salt, soy sauce, and remaining oil.
- Mix until well blended.
- Use with seafood or chicken, covering with sakura sauce when almost completely cooked.
- Sprinkle wine around food, simmering for 3 to 4 minutes, and serve.
- *The wine creates steam so sauce will cook on top.
Nutrition Facts : Calories 2001.2, Fat 222.3, SaturatedFat 29.7, Cholesterol 194.5, Sodium 3024.1, Carbohydrate 3, Fiber 0.7, Sugar 0.5, Protein 5.9
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