Salmon Kasuzuke Recipe

Ever stumbled upon a recipe that feels like a culinary adventure in itself? Well, marinate yourself in this delightful sake-marinated salmon journey, where time and taste do a little dance, bringing you a dish that transforms the ordinary into the extraordinary with every aromatic bite.

In my kitchen, the magic of Japanese cuisine really comes alive with salmon kasuzuke. I love how the sake lees blend beautifully with mirin and miso to infuse the salmon with rich umami flavors.

This dish not only tantalizes the taste buds but also offers omega-3 benefits, making it both delicious and nutritious.

Salmon Kasuzuke Recipe Ingredients

• Salmon Fillets: Rich in omega-3 fatty acids, excellent for heart health.
• Sake Lees (Kasu): Byproduct of sake, adds depth and complexity.
• Mirin: Sweet rice wine, provides a subtle sweetness.
• Miso Paste: Fermented soybean, offers umami flavor and probiotics.
• Soy Sauce: Adds a salty, savory touch enhancing overall flavor.

Salmon Kasuzuke Recipe Ingredient Quantities

• 4 salmon fillets (about 6 oz each, skin-on)
• 2 cups sake lees (kasu)
• 1/4 cup sake
• 1/4 cup mirin
• 3 tablespoons sugar
• 3 tablespoons miso paste
• 1 tablespoon soy sauce
• 1 tablespoon salt

How to Make this Salmon Kasuzuke Recipe

1. In a bowl, combine the sake lees, sake, mirin, sugar, miso paste, soy sauce, and salt. Mix well until you have a smooth marinade.

2. Pat the salmon fillets dry with paper towels. Make shallow cuts on the skin side of the fillets to help absorb the marinade.

3. Spread a layer of the marinade in a shallow dish. Place the salmon fillets skin side up on top of the marinade.

4. Cover the salmon fillets with the remaining marinade, ensuring they are well coated on all sides.

5. Cover the dish with plastic wrap and refrigerate for at least 24 hours, or up to 3 days for more intense flavor.

6. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.

7. Gently scrape off excess marinade from the salmon fillets using a spoon or spatula.

8. Place the salmon fillets on the prepared baking sheet, skin side down.

9. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

10. Remove from the oven and serve the salmon fillets hot, garnished with fresh herbs or a wedge of lemon if desired.

Salmon Kasuzuke Recipe Equipment Needed

1. Mixing bowl
2. Whisk or spoon (for mixing)
3. Paper towels
4. Sharp knife (for making shallow cuts on the salmon)
5. Shallow dish
6. Plastic wrap
7. Oven
8. Baking sheet
9. Parchment paper or aluminum foil
10. Spoon or spatula (for scraping marinade)

FAQ

• Q: What is sake lees (kasu)? A: Sake lees, or kasu, is the sediment left over from sake production. It’s a paste-like substance with a mild aroma and can be used in marinades, soups, and pickles.
• Q: Can I substitute any ingredients in the marinade? A: Yes, if you can’t find sake lees, you can try using yogurt or miso with a little added sugar as a substitute, though the flavor will differ slightly.
• Q: How long should the salmon be marinated? A: For best results, marinate the salmon for at least 24 hours or up to 72 hours in the refrigerator to allow the flavors to fully infuse.
• Q: Can I use other types of fish for Kasuzuke? A: Yes, you can use other oily fish such as black cod or mackerel, which also pair well with the kasu marinade.
• Q: What’s the best way to cook the marinated salmon? A: The marinated salmon can be cooked under a broiler or grilled until the edges are slightly charred and the fish is cooked through.
• Q: Is the skin of the salmon necessary? A: Keeping the skin on helps to protect the delicate fish during cooking and adds flavor, but it can be removed before serving if preferred.
• Q: How should this dish be served? A: Salmon Kasuzuke is traditionally served with steamed rice and pickled vegetables, complementing its rich and savory flavor profile.

Salmon Kasuzuke Recipe Substitutions and Variations

• Sake lees (kasu): Substitute with a mixture of white miso paste and a touch more sake if kasu is unavailable.
• Sake: Substitute with dry white wine or vermouth for a similar flavor profile.
• Mirin: Use a combination of dry sherry and a little white sugar as an alternative.
• Sugar: Honey or maple syrup can be used as a sweetener, though they will impart a slightly different flavor.
• Miso paste: Swap with soy sauce or tamari for a similar umami quality, though the flavor will be somewhat different.

Pro Tips

1. Customize the Marinade Intensity If you prefer a more robust flavor, increase the marination time to the full 3 days. For a less intense flavor, you could marinate for just 24 hours.

2. Enhance the Skin Crispiness When making the shallow cuts on the skin, ensure they are not too deep, as this will help the skin become crispier. Additionally, pat the skin very dry before placing it in the oven.

3. Control the Moisture Level To prevent the salmon from becoming too moist during baking, make sure to scrape off excess marinade thoroughly. This also helps to prevent burning in the oven.

4. Broil for a Finish If you want a caramelized top on your salmon, switch to the broiler for the last 1-2 minutes of cooking, keeping a close eye to avoid burning.

5. Serve with Complementary Sides Pair the salmon with simple sides like steamed rice, sautéed greens, or a fresh salad to balance the rich flavors of the dish. Consider adding a pickled vegetable for an added tangy contrast.