Sake Kasu Cooking with Geoff - Salmon Kasuzuke -

Hi Everyone! Our favorite chef, Geoff from Ichido (https://www.ichidosf.com), is here to show us how to use sake kasu in everyday cooking. Today he is making salmon kasuzuke! This kasuzuke marinade can be used for variety of fish and meats as well of vegetables, too. Ingredients • Salmon half or filet • 8 oz. sake kasu • 6 oz. saikyo miso (sweet white miso) • ¼ cup sugar • ½ cup sake • ½ cup mirin • Lemon zest (optional) • Salt Steps 1. Add sake kasu, saikyo miso, sugar, sake, and mirin to a blender. Blend until the mixture is smooth. 2. Add some lemon zest to the marinade as you like. *This is Chef Reed’s special addition when he marinates fish. Traditional kasuzuke recipe does not call for it. 3. Slice salmon half/filet into slices in about one inch in thickness. 4. Sprinkle sliced salmon with pinch of salt, and let it sit for 1.5-2 hours in the refrigerator. 5. Pad dry salmon with paper towel. 6. In a plastic bag, add the sake kasu marinade and sliced salmon. 7. Keep in the refrigerator for 3-5 days. 8. Rinse off the sake kasu marinade under water, or wipe it off with paper towel. 9. Cover cooking sheet with aluminum foil (for easy cleanup) 10. Place salmon on the cooking sheet and pour small amount of sake around it (to avoid burn) 11. Cook in the oven at 450F for 6-8 minutes, until the surface of salmon is nicely caramelized.