Tuesday, July 13, 2010
Corinne's Kasuzuke Salmon or Cod
This incredible recipe comes from my buddy Corinne. It's her Uncle Hiro's recipe that was published in their family cookbook, "Black Beans", which Corinne and her sister compiled in 1981 (hand-typed pages!). It is one of my favorite cookbooks. We've tried it with black cod and salmon and it is equally delicious. It takes several days to marinate, but is well worth the effort....a true delicacy.
4 pieces of salmon or cod (fillet or steaks)
1 cup red miso
1/2 cup kasu
2 T mirin
2 T soy sauce
Generously salt 4 pieces of fish, and refrigerate for approximately 2 days. After 2 days, rinse the salmon to remove some of the salt, and pat dry with paper towels. Blend remaining ingredients to make a paste. Cover the fish with the paste mixture. Marinate for an additional 3 days in the refrigerator. When ready to cook, scrape off most of the kasu miso with a butter knife, and broil for 8-10 minutes (depending on thickness of the fish). Can also be steamed or fried in a lightly oiled frying pan. Absolutely delicious!
You can find the ingredients at a Japanese market. Kasu or sake kasu is a residual yeast product left over from producing sake. It is light brown or white in color and has the texture of mashed potatoes. It looks like this: