Jason Roberts Kasuzuke Salmon
Jason Robert’s Kasuzuke
“Is Japanese in nature and is founded upon the pickling of fish or vegetables in the lees, (residual yeast and other precipitates) of sake, known as Sake Kasu. I was only recently introduced to this method of curing and cooking on a recent trip to japan and have been obsessed since.” Say’s Jason.
2 x 160 gm fillets of salmon, skin on and bones removed
100 gm sake lees
2 Tablespoons Mirin
40 gm white Miso
1 teaspoon cracked white pepper corns
300 mls water
1 tablespoon vegetable oil
Sea salt flakes
- Place the sake lees, mirin, miso, white pepper and water into food processor and puree to a smooth, wet consistency.
- Poor mixture over salmon fillets and distribute evenly, allow to cure for 1 ½ hours – 2 hours, covered but not refrigerated.
- Rinse marinate from fish under cold running water, place onto paper towel and pat dry.
- Heat a heavy based skillet over medium heat with a little cooking vegetable oil
- Season fish with salt flakes, place into hot pan and cook for 2-3 minutes on either side depending on thickness of the fish, be mindful that the fish will caramelize relatively quickly because of the mirin in the marinate.
- Once cooked remove from pan and serve immediately
Lyndey’s Note: Sake lees can be found in the freezer section of Japanese groceries like Tokyo Mart in Northbridge, Sydney