Ryukyu don ( りゅうきゅう丼）
What kind of dish is Ryukyu don?
A sashimi rice bowl made with raw sashimi that has not been marinated in soy sauce is called kaisendon. Donburi is a word that refers to the tableware used to serve rice.
Ryukyudon is a dish in which ryukyu is placed on top of sushi rice. (Sometimes normal rice is used instead of sushi rice.)
Ryukyu is one of the famous local dishes of Oita Prefecture, and is made by marinating raw fish in a sauce made from soy sauce and ginger. You can eat ryukyu at any izakaya in Oita Prefecture.
There are similar dishes in other prefectures, but most of them are called “zuke” and ryukyu is a name unique to Oita Prefecture. Incidentally, ryukyu is also another name for Okinawa. The relationship between this dish and Okinawa is not clearly understood.
Oita Prefecture, which faces the Seto Inland Sea, is able to harvest a wide variety of seafood. This dish originated when fishermen created it to preserve surplus fish in a tasty way.
It’s best to consume sashimi on the day you buy it, but you can extend its shelf life by about 2 days by marinating it in soy sauce, which contains a lot of salt.
I add a little sweetness to my ryukyu sauce with mirin, and mix in fragrant green onions and ground sesame seeds. Some people also use garlic and sake to remove the fishy smell.
The key to making it delicious is to use soy sauce for sashimi(sashi joyu).
Soy sauce for sashimi produced in Kyushu, where Oita Prefecture is located, has a strong sweetness. Regular soy sauce is made from soybeans and salt, but soy sauce for sashimi contains sugar.
Many people from prefectures outside Kyushu are surprised by the unique flavor of soy sauce and become addicted to it.
One of the most famous sashimi soy sauces is Cattleya soy sauce. Please check out the website. 👉 https://www.f244.com
When I make this dish, yellowtail is an essential ingredient.
Yellowtail farming is popular in Oita Prefecture, and they even produce a brand of fish called “kabosu yellowtail.” Yellowtail raised on kabosu, a specialty of Oita Prefecture, has fresh meat and a vibrant color.
NUTRITION FACTS of Ryukyu Don (Sashimi Rice bowl)
2054 kcal Protein 98.5 g Fat 52.7 g Carbs 306 g Salt Equivalet 12.6 g
This is the salt content when all the sauce is used.
INGREDIENTS for Ryukyu Don (Sashimi Rice bowl)（4SERVINGS）
- Sashimi
- Yellowtail (200g)
- sea bream (150g)
- Sauce
- Sashimi soy sauce (50g)
- Mirin (50g)
- Grated ginger (3g)
- Ground sesame seeds (5g)
- Sushi Rice
- Rice (320g) (equivalent to about 650-700g steamed rice)
- Water (450g)
- Rice Vinegar (45g)
- Sugar (18g)
- Salt (4g)
- Toppings
- Wasabi (optional)
- Green onion (20g)
- Roasted sesame seeds (5g)
- Kabosu (1/2)
The vinegar used for sushi rice is grain vinegar or rice vinegar, but commercially available sushi vinegar is also fine.
Ryukyu Don(Sashimi Rice bowl) COOKING INSTRUCTIONS
- Combine sashimi soy sauce, mirin, grated ginger, and ground sesame seeds.
- Marinate yellowtail and sea bream sashimi in the sauce for a few hours.
- Place rice vinegar, sugar, and salt in a heat-resistant container and microwave for 20 seconds. （The resulting sauce is called sushizu. Heating the sushi zu makes it easier to dissolve the sugar. This process also makes the sourness mild. ）
- Wash the rice and cook it in a rice cooker. (At this time, if you have dried kelp, put it in as well and remove it when the cooking is finished.)
- Mix the sushizu with warm, freshly cooked rice.
- Place the ryukyu on the sushi rice.
- Top with wasabi, green onions, and roasted sesame seeds.
- Squeeze some kabosu (citrus fruit) on top if you have it.
The recommended way to eat it is to eat half as is and pour hot green tea over the remaining half. This is called “ocha zuke”. Rice bowls that use seafood, such as eel rice bowls and Ehime Prefecture’s local dish, taimeshi, are often served with hot green tea. The hot green tea cooks the fish slightly, allowing you to enjoy a different flavor.
コメント