Recipes

Recipes · Desserts

Sakura Boshi

Desserts · Gluten Free · Japanese · Vegan · Vegetarian

Sakura Boshi
Prep 12 hours
Cook 12 hours
Serves Yield: 8 servings
View source — Keepingitrelle.com ↗

Ingredients

  • 1 cup granulated sugar
  • 1 cup shoyu
  • 1 tablespoon sesame seeds
  • 1 teaspoon garlic, minced
  • 1 teaspoon miso paste
  • 1 inch piece of ginger, sliced
  • 2 pounds ahi

Directions

  1. To a medium mixing bowl add sugar, shoyu, sesame seeds, garlic, miso paste, and ginger. Whisk until well combined and set aside.
  2. Slice ahi into 1/8 to 1/4 inch side strips trying to keep the fish the same thickness as possible.
  3. Lay the ahi in a single layer in a shallow baking dish. Pour shoyu mixture over the fish and marinate overnight.
  4. 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.
  5. Once the dehydration process has ended, allow the fish to complete cool before removing from the racks.
  6. Once cooled, place in an airtight container and store in the refrigerator. ENJOY!

Notes

  • You can substitute any type of fish you’d like.

*Gluten free option: use Tamari in place of shoyu.

Nutrition

Amount Per Serving: Calories: 253Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 53mgSodium: 88mgCarbohydrates: 26gFiber: 0gSugar: 25gProtein: 33g