Sakuraboshi (Dried Fish, Barbecue Style)

Mrs. Kimiyo Matsuoka – Hoolulu

• 1 small aku

Clean fish and cut into 4 sections. Peel skin and remove dark portion. Slice slightly diagonally about ¼ inch thick. Salt very lightly. Soak fish in the following sauce and dry the next day in a screened dryer. Broil and serve.

Sauce:

• 1 c shoyu
• 6 T sugar – more if desired
• ½ tsp ajinomoto
• 3 T salad oil
• Grated ginger root (optional)
• Sesame seeds — sprinkle on top before drying