Fried Gurukun

Fried Gurukun introduction

Fried Gurukun (グルクンの唐揚げ, Gurukun no Karaage) is a beloved traditional dish of Okinawa, made using Gurukun, the prefectural fish of Okinawa, also known as "Takasago" in Japanese. Gurukun is a white-fleshed fish found in the warm waters south of Amami Oshima throughout the year, prized for its mild and delicate flavor without any strong fishy taste. In Okinawan cuisine, Gurukun is prepared in various ways such as sashimi, grilled with salt, or simmered, in addition to being deep-fried. The roots of Fried Gurukun date back to when Okinawan fishermen developed this method of frying the fish whole as a way to preserve and enjoy it. Its popularity spread after World War II, particularly alongside the growth of Okinawa's tourism industry, solidifying its status as a staple of modern Okinawan cuisine. The main ingredient, Gurukun, is not only delicious but also highly nutritious, being rich in protein, low in fat, and packed with essential nutrients like EPA, DHA, calcium, and phosphorus. To prepare this dish, the fish is cleaned by removing its innards and scales, salted, coated lightly in flour, and then deep-fried until crispy. The fish is cooked to the point where every part, from the head to the tail, can be savored. For an extra touch, squeezing Okinawa’s local citrus fruit, Shikwasa, over the fried Gurukun adds a refreshing tangy flavor. Pair it with a traditional Okinawan drink like Awamori, a fragrant and full-bodied distilled spirit, or a chilled Orion Beer for the perfect combination. Awamori, in particular, enhances the natural umami of the dish, offering a unique taste of Okinawa. When visiting Okinawa, don't miss the chance to enjoy Fried Gurukun, and immerse yourself in the rich culinary traditions and culture of this spectacular region.

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Other information

• NameFried Gurukun
• Area Okinawa
• Kind of food Tenpura

Okinawa Other recommended dishes

Tenpurarelated dishes