Sunday, August 15, 2010

Hide's Gintara Kasuzuke Black Cod

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Here is Hide Obatake's delicious recipe for Gintara Kasuzuke black cod.  The word "kasuzuke" dates back to the 10th century and is a way of preserving food in Japan. Kasuzuke was made by Buddhist monks and used by Samurai as imperishable wartime food.  During the Edo period of the 17th century , a sake dealer promoted it widely, and the dish spread throughout Japan and remains popular today.  You can marinate fish, vegetables, beef, chicken, pork, scallops, jelly fish, wasabi plant - almost anything in this sake paste.  The mixture can be reused 3-4 times by keeping it stored in the freezer.  You can adjust the sugar or sake flavor to your liking.

5 lbs. black cod fillet, sliced into 4-6 oz.

Sake Paste:
2.5 lbs sake kasu
2 cups mirin
8 oz. miso

Generously salt the fish.  Place the fish on paper towels to eliminate excess water.  Put the fish in plastic container or Ziploc bag in the refrigerator overnight.  The next day mix the kasu, mirin and miso until it is shiney and smooth.  Cover the fish with the sake paste and marinate for an additional 3-4 days.  Scrape off most of the sake paste before grilling or baking the fish.  Bake fish, skin side up, in a lightly oiled pan at 350 degrees for 10-12 minutes.  Increase oven temperature to 400 degrees for the last 5-6 minutes until the fish is done.  Do not overbake.

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