Ryukyu Sashimi – Do you still remember Ryukyu?

I normally tend not to write anything political or historical. What can food relate back to history?

That’s true, unless if something has a long history of evolution. Many people thought I am a food reviewer. Partially correct, I used to be a wine chemist so sensory analysis was a part of my everyday job. However, unlike many of my fellow bloggers, I am not only a food reviewer. I also do recipes and talk about the background of the recipes or food produce as well as promoting SA food produce.

However, I’d like to talk a bit of history of our Asian neighbours, simply because the recipe today is about a special type of sashimi, Ryukyu Sashimi.

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Wait a minute….Ryukyu? what is it? Ryukyu used to be a kingdom between Japan and China. The kingdom used to rule all the Ryukyu Island and has been a long period tributary relationship with various dynasties of the Imperial China until the 19th century when Japan invaded and subordinated it. It now has a new name – Okinawa!

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Anyway, let’s get back on track with the food. Ryukyu cuisine is quite different from the main island of Japan. The cooked food is quite similar to Chinese – This can still be observed today. For the uncooked raw food, say sashimi, it is cooked in a way of preservation/pickling rather than Japan’s raw raw sashimi.

Ryukyu Sashimi

Ingredients

1 Fillet            NZ King Salmon – more oilier than Atlantic salmon but more flavour

1 Fillet             Yellowfin Tuna (Port Lincoln)

1 Fillet             Marlin fish

2 tbsp               Soy sauce

1 tbsp                Mirin

Spring onion (finely chopped)

Sesame seeds

1 tsp                  Grated ginger

1                          Egg yolk

 

Steps

  1. In a big bowl, add 2 tbsp Japanese soy sauce, 1 tbsp mirin and 1 tsp grated ginger and mix well.

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2. Slice the fish into strips alongside the fibre. Add to the bowl. If the sauce is not enough, add additional sauces with the ratio of 2 tbsp :1 tbsp:1 tsp = soy sauce:mirin: grated ginger until you can fully marinate the fish. Mix well.

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3. Cover with cling wrap and place in fridge over night. On the second day, place appropriate amount of fish on a small plate, top with the egg yolk, sesame seed and chopped spring onion and serve.

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Sounds easy? It tasted even better! The marinated fish becomes quite tender and literally melt-in-your-mouth. On palate, it exhibit jelly-like properties and gives plenty of flavours! If you place this on top of a bowl of rice, it will be even tastier. 🙂

The following sushi and sashimi were made when I prepared the Ryukyu sashimi using the same fish. The ingredients used are from Naked Sushi and Ichiba Junction as I described in the previous post, Inari Sushi. I wouldn’t describe how I made them, but when I have time, I will try to take some photos of the procedures.

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I hope the recipe has inspired you a bit!

For the next post, I will tell you about some new menu items at the Maid Hotel. Stay tuned!

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Categories: Adelaide, Japanese, SA Food Produces, sashimi

Tags: , , , , , , ,

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