With the deep sake and elegant flavor, Salmon Kasuzuke (sake lees marinated salmon) is a classic Japanese dish to impress your dinner guests.
Remove the excess moisture on the salmon with a paper towel.
Preheat the broiler and set the rack in the middle (not too close to the heating element). Take out the salmon and wipe off the kasudoko as much as possible. Some recipes may say to “rinse off” with water, but I do not like to do that, so I try my best to remove with hand or paper towel.
Place the salmon on top of the baking sheet lined with parchment paper.
Broil the salmon at the middle rack for 10-12 minutes, rotating the baking sheet halfway through cooking. Cooking time varies depending on the thickness. Kasuzuke burns easily, so you need to watch closely as it cooks. Transfer to individual plates and serve immediately.
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Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.