Kasuzuke – Sake Lees Pickled Salmon
Salmon buried in sake lees for two days becomes silky, fragrant, and absolutely extraordinary when grilled.
Nutritionper 100 g›
200
Calories
22g
Protein
3g
Carbs
11g
Fat
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.