Home » Blog » Sakura Boshi Recipe (Dried Fish Jerky)

Sakura Boshi Recipe (Dried Fish Jerky)

This post may contain affiliate links. Read my disclosure policy.

Sharing is caring!

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.

hand picking up a piece of sakura boshi from a white plate

Oh sakura boshi, how your name just makes my mouth water.

If you’ve ever had dried fish jerky, then you’re going to absolutely love this recipe for sakura boshi. Marinated and perfectly dried pieces of yellowfin tuna. Oh so delicious.

Wakamatsu Fish Market on Maui is popular for its own version of sakura boshi. You’d be lucky to get your hands on this as they often sell out.

sakura boshi on the rack of a dehydrator

Dried fish is still so popular despite modern refrigeration technology.

This simple yet delicious recipe allows you to make this ‘ono dish at home.

What is sakura boshi?

Sakura boshi is a Japanese style dried yellowfin tuna jerky.

Ingredients for sakura boshi

  • 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
hand holding a piece of sakura boshi

What is ahi?

Yellowfin tuna or better known as ahi in Hawai’i, is a species of fish that lives in the pelagic waters of tropical and subtropical ocean.It is often eaten raw in sashimi or poke form or makes for a great grilled or fried fish.

How long does it take to dehydrate fish?

Depending on the thickness of the fish, dehydrating can take anywhere from 5-10 hours for fish that is sliced in ⅛-¼ inch pieces.

What type of fish can be used to make fish jerky?

Just about any saltwater species of fish can be made into jerky, as well as firm flesh, low fat freshwater fish. I like to use ahi, aku (skipjack tuna), or salmon.

sakura boshi on a white plate

Benefits of dehydrating at home?

  • Reduces food waste
  • Saves money
  • Healthy
  • Portable
  • Easy storage
  • Tastes great

What type of dehydrator should I use?

I have a Nesco dehydrator, but you can use any type and brand that you like.

Other methods to dry fish?

You can also use a dry box that uses the power of the sun and wind to dry the fish and create fish jerky or in an oven.

How to make sakura boshi in the oven?

Don’t worry if you do not have a dehydrator. You can make sakura boshi easily in the oven as well. Complete the following steps below, then when ready to dehydrate preheat oven to 160F. Place a cooling rack on a cookie sheet. Lay the marinated fish on the cooling rack. Bake for 5-10 hours or until the right texture is reached.

If you’re looking for other fish recipes, check out these recipes for shoyu ahi poke, lomi lomi salmon, furikake salmon, miso salmon burger, lemon caper salmon, macadamia nut crusted mahimahi, or miso glazed salmon.

How to make sakura boshi?

To a medium mixing bowl add sugar, shoyu, sesame seeds, garlic, miso paste, and ginger. Whisk until well combined and set aside.

hand pouring sugar in a bowl

Slice ahi into 1/8 to 1/4 inch side strips trying to keep the fish the same thickness as possible.

sliced ahi on a cutting board

Lay the ahi in a single layer in a shallow baking dish. Pour shoyu mixture over the fish and marinate overnight.

pouring shoyu mixture over ahi in a glass dish

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.

sakura boshi on a dehydrator rack

Once the dehydration process has ended, allow the fish to complete cool before removing from the racks.

dehydrator

Once cooled, place in an airtight container and store in the refrigerator. ENJOY!

hand picking up a piece of sakura boshi from a white plate

Sakura Boshi Recipe

Relle
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.
4.32 from 16 votes
Prep Time 12 hrs
Cook Time 12 hrs
Total Time 1 d
Course Appetizers
Cuisine Japanese
Servings 8 servings
Calories 253 kcal

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

Instructions
 

  • 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!

Notes

* You can substitute any type of fish you’d like.
*Gluten free option: use Tamari in place of shoyu.

Nutrition

Serving: 1gCalories: 253kcalCarbohydrates: 26gProtein: 33gFat: 1gPolyunsaturated Fat: 1gCholesterol: 53mgSodium: 88mgSugar: 25g
Keyword ahi jerky, appetizer, dehydrated food, dehydrator, dried ahi, dried fish, fish jerky, keeping it relle, pupus, sakura boshi
Tried this recipe?Let us know how it was!

Tried this recipe? Tag me on social. I’d love to see and share it.

Instagram: https://www.instagram.com/keeping.it.relle

Facebook: https://www.facebook.com/keepingitrelle

Pinterest: https://www.pinterest.com/keepingitrelle

Tried and love this recipe? Please give it a rating.

Pin for later.

skaura boshi

By on June 4th, 2020

About Relle

Aloha, my name is Relle and welcome to my little home on the internet where I like to share all my favorite Hawaiian recipes (and local ones too).

I am a wife, mom of two, and nurse practitioner here in the beautiful state of Hawai’i. I was born and raised in Hawai’i and I am of native Hawaiian descent. In my spare time I love to cook and bake and I have compiled many of my favorite recipes here for you to enjoy.

More posts by this author.

6 thoughts on “Sakura Boshi Recipe (Dried Fish Jerky)”

  1. This is my new favorite way to eat jerky! I’ve even converted my beef jerky loving husband with this recipe 🙂

    Reply
  2. 5 stars
    This is my new favorite way to eat jerky! I’ve even converted my beef jerky loving husband with this recipe 🙂

    Reply
  3. 5 stars
    I love tuna and I’m always looking for new ways to use it. This was the perfect appetizer for our first summer bbq.

    Reply

Leave a Comment

Recipe Rating