Ryukyu Recipe (3 Ways to Enjoy Marinated Sashimi) | Cooking with Dog

Ryukyu is a local Sashimi dish in Oita Prefecture. Just pouring hot water over the Ryukyu rice bowl also turns it into a quick and easy Ochazuke. You will be addicted once you have tasted this delicious dish!

How to Make Ryukyu

Ryukyu Recipe (3 Ways to Enjoy Marinated Sashimi)

(serves 3)
260g Fresh Sashimi (ex. yellowtail, tuna, cuttlefish, sea bream, scallops, amaebi shrimp and horse mackerel) (9.2 oz)

– Marinade –
2 tbsp Soy Sauce
1½~2 tbsp Mirin or substitute: white wine

½ tbsp Ginger Root, grated
3~4 Spring Onion Leaves, chopped
1 tbsp Toasted White Sesame Seeds, ground
1 Shiso Leaf

1 Egg Yolk, optional
– if you’re unsure about the quality of your eggs, use pasteurized eggs.
Kombu Dashi Powder or Kombu Tea Powder
– don’t confuse this with kombucha, the food supplement
Toasted Nori Seaweed, crumbled
2 bowls of Steamed Rice

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お刺身を使って大分の郷土料理りゅうきゅうを作ります。お湯を注ぐだけでりゅうきゅうのお茶漬けも手軽にできます。やみつきになる美味しさです!

りゅうきゅうの作り方
http://cookingwithdog.com/ja/recipe/ryukyu/

<材料>3人分
刺身:260g
(ぶり、マグロ、いか、鯛、ホタテ、甘エビ、アジ等)

漬け汁
しょう油:大さじ2
みりん:大さじ1と1/2〜2(ない場合は白ワインでも良い)

おろし生姜:大さじ1/2
青ねぎ:3〜4本
すりごま(白):大さじ1
大葉:1枚

卵黄:1個
昆布だし(または昆布茶):適量
もみのり
ご飯:2膳

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鯛茶漬け

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