Kasuzuke – Sake Lees Pickled Salmon
Salmon buried in sake lees for two days becomes silky, fragrant, and absolutely extraordinary when grilled.
Ingredients
| 4 | salmon fillets, about 6 oz (170g) each | |
| 200 g | sake lees (sake kasu) | |
| 2 tbsp | 30 ml | white miso |
| 2 tbsp | 30 ml | mirin |
| 1 tbsp | 15 ml | sugar |
Instructions
- Mix sake lees, miso, mirin, and sugar into a smooth paste.
- Pat salmon dry.
- Spread the paste on a sheet of muslin or cheesecloth; place salmon on top and fold the cloth over to coat. Alternatively, spread the paste directly on the salmon in a container.
- Refrigerate for 24–48 hours.
- Remove the cloth or wipe off the paste before cooking.
- Grill or broil for 5–8 minutes per side until caramelized and flaky.