Black Cod Sake Kasu Recipes

KASU COD

Steps:

• Rinse the steaks and pat them dry. Salt on both sides.
• Using a fork or a food processor, mash the sake lees with sugar and water to make a thick paste. Place a third of the paste in the bottom of a plastic bag, put two of the steaks on top of the paste and cover them with another third of the paste. Repeat with the remaining two steaks, covering them with remaining paste. Seal the bag and refrigerate for 24 hours.
• When ready to broil or grill the steaks, scrape off the paste (which can be reused if refrigerated) and broil the fish close to the heat for four minutes on one side, three minutes on the other.
• Garnish the steaks with pickled seaweed or toasted nori leaves, cut into julienne strips.

BLACK COD SAKE KASU

Steps:

• SET THE BLACK COD pieces skin side down in a shallow dish.
• Sprinkle a generous layer of salt over the fish, cover with plastic wrap, and refrigerate for 24 hours.
• RINSE THE SALT from the fish and pat dry, then return the fish to the cleaned dish.
• STIR TOGETHER the kasu paste and sugar in a small bowl until smooth.
• Slowly stir in the water.
• Pour the kasu mixture evenly over the fish, cover, and refrigerate for another 24 hours.
• BEFORE SERVING, light the coals in an outdoor grill.
• When the coals are very hot, remove the black cod from the marinade, allowing the excess to drip off, and grill over the hot coals until nicely browned and just cooked through, about 5 minutes per side.
• Transfer the fish to individual plates, top with fresh or pickled ginger slices, and serve.

BLACK COD COOKED WITH SAKE

Steps:

• In a medium pot, bring sake to a boil and cook for 5 minutes.
• Add black cod, ginger slices, burdock root and mountain potato. Then add regular soy and sugar and cook with a lid right over the fillet, not over the pot. This lid must be slightly smaller than the rim of the pot so that steam can evaporate through the gap.
• When the vegetables and black cod are cooked through, remove them from the pot and boil the sauce until thickened slightly and reduced.
• Add mirin for glazing. Then add tamari soy.
• Place the fillet on a plate, garnish it with cooked vegetables. Pour the sauce over them.
• Garnish with white scallion, shredded ginger and kinome on top.