Ayu Uruka (Salt-Cured Sweetfish Paste)
Quick answer
- Total time
- 35 min
- Level
- Hard
- Servings
- 20 servings
- Ingredients
- 2
About this dish
Ayu uruka is an Oita river-region preserve made by mincing fresh sweetfish flesh or organs with salt and allowing the mixture to mature.
Read more
Different parts produce mi-uruka from flesh, ko-uruka from roe or milt, and niga-uruka from viscera. This recipe follows the flesh version in the preparation method: the head and intestines are removed, the fish is cut through its small bones into 1cm pieces, and the pieces are ground with salt into a soft paste. Salt equal to 15 percent of the cleaned fish weight is distributed thoroughly, and the paste is packed without air pockets into a sanitized container for 7 days at 4°C or below. Because it is highly salted and uncooked, uruka is served only in small amounts with rice or drinks and requires strict cold storage and clean utensils.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Keep 500g whole ayu at 4°C or below after purchase and prepare it the same day.
Wash and sanitize hands, knife, board, mortar, and a lidded glass container with boiling water or food-safe sanitizer, then dry completely.
- 2Step
Scrape away the scales lightly and remove the heads.
Open the bellies, remove all intestines, rinse very briefly in cold water, and dry the cavities and surfaces completely with clean paper towel.
- 3Control
Discard the tails and cut the ayu through the small bones into 1cm pieces.
Weigh the cleaned fish; if it weighs less than 500g, reduce the salt to exactly 15 percent of that weight.
- 4Season
Put the cut fish and calculated salt in the mortar.
Press and grind for 10 to 15 minutes, until the salt is fully distributed and the fish becomes a soft, thick paste.
- 5Step
Pack the paste into the sanitized container a little at a time, pressing with a spatula to remove air pockets.
Level the surface, close the lid, and refrigerate immediately at 4°C or below.
- 6Finish
Mature under refrigeration for 7 days, then use a clean spoon to serve about 15g per person.
Never return served uruka to the container, and keep the remainder at 4°C or below.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Fresh ayu cleaned and cut into 1cm pieces
- Finish cue
- Press and grind for 10 to 15 minutes, until the salt is fully distributed and the fish becomes a soft, thick paste.
- Avoid this
- If the fish has abnormal odor or color before preparation, or mold, gas, or container swelling appears during maturation, do not taste it and discard everything.
- Storage and reheating
- Refrigerated curing does not reverse spoilage.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 2 ingredients
Category median
48min, 8 ingredients
Based on 247 recipes
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