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.
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.
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
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.
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, spicy tuna sushi, 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.
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!
Sakura Boshi Recipe
Equipment
” class=”wprm-recipe-equipment-link”>Aloha Low Sodium Shoyu 24 Oz.
” class=”wprm-recipe-equipment-link”>Aloha Low Sodium Shoyu 24 Oz.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
Nutrition
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This is my new favorite way to eat jerky! I’ve even converted my beef jerky loving husband with this recipe 🙂
Yay!! So awesome to hear. Thanks so much for sharing.
This is my new favorite way to eat jerky! I’ve even converted my beef jerky loving husband with this recipe 🙂
I love tuna and I’m always looking for new ways to use it. This was the perfect appetizer for our first summer bbq.
How long will this last vacuum sealed and unrefrigerated? I’d like to try this on a backpacking trip.
Dehydrating fish allows fish to be stored at room temp for a few weeks. Perfect for backpacking.
Tried your recipe for Sakura Boshi today. I didn’t have fresh so I used the Chinese bottled ginger and garlic. I’ll use fresh next time.(I know it’ll taste better)
How do you prevent the ahi strips from sticking to the dehydrator trays? I used a metal spatula since they stuck pretty good.
Aloha Steve. Maybe you can try some nonstick cooking spray. If you try it, let me know. Have a great day.