Fish Jerky Teriyaki
Sweet-savory fish jerky in Japanese teriyaki style, made from firm white fish such as cod or halibut. The glaze of mirin, soy sauce, and ginger caramelizes slightly during drying, creating a glossy, aromatic surface. An elegant snack with an Asian flair.
Ingredients(for 1 kg)
Instructions
Mixing Marinade & Marinating
3–4 hoursMix soy sauce, mirin, honey, ginger, garlic, salt, and sesame oil thoroughly. Add fish strips and marinate covered in the refrigerator for 3–4 hours.
Draining & Glazing
15 minutesLet strips drain and place on dehydrator trays. Brush a thin, even layer of the remaining marinade onto each strip.
Dehydrating
6–9 hoursDehydrate at 65 °C for 6–9 hours. Flip the strips halfway through. The jerky is done when the surface is slightly glossy and dry.
Cooling & Packaging
30 minutesAllow to cool completely and optionally sprinkle with sesame seeds. Store in airtight containers in the refrigerator for up to 2 weeks.
Pro Tip
Mirin provides the typical teriyaki sweetness and gloss. If unavailable, a mixture of rice vinegar and a little honey can serve as a substitute.
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