Ryukyu (Oita Sesame-Soy Marinated Sashimi)
Quick answer
- Total time
- 20 min
- Level
- Medium
- Servings
- 5 servings
- Ingredients
- 6
About this dish
A dish from Oita's fishermen: sashimi-grade yellowtail rests for just ten minutes in a cold marinade of toasted sesame, soy sauce, sugar, and sake.
Read more
One story says the recipe was learned from fishermen from Okinawa (Ryukyu); another says the name drifted from rikyu-ae, a sesame dressing. It goes to the table cold, or over hot rice, sometimes with tea poured on as ochazuke.
Ingredients
Instructions
- 1
Grind the toasted sesame in a mortar for 2 to 3 minutes, until fragrant and oily while a little grain texture remains.
- 2
Add the soy sauce, sugar, and sake to the ground sesame in that order.
Whisk thoroughly until almost no sugar grains can be felt, producing a cold marinade.
- 3
Keep the sashimi-grade yellowtail at or below 4°C until opening.
With a clean, chilled knife and board, slice across the grain into bite-size sashimi about 7 mm thick.
- 4
Place the yellowtail in a chilled nonreactive container, pour the marinade evenly over it, and fold gently.
Cover and marinate in the refrigerator for only 10 minutes, turning once halfway.
- 5
Slice the scallions into 2 mm rounds.
Divide the yellowtail among five bowls, spoon over a little marinade to taste, scatter the scallions evenly, and serve immediately chilled or over hot rice.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「次代に残したい大分の郷土料理」 · Checked: 2026-08-11
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