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.
Take out the salmon and wipe off the kasudoko as much as possible. Some recipes may say to rinse off the miso with water, but I do my best to remove with hand or paper towel.
Place the salmon on top of the baking sheet lined with parchment paper.
Preheat the broiler* with a rack placed about 6" (15 cm) away from the top heating element (in the middle) for 3 minutes. Broil the salmon for 8-10 minutes, depending on the thickness of the fish, until the surface is blistered and brown and inside is opaque and flaky. You do not need to flip it. Kasuzuke burns easily, so you need to watch closely as it cooks. *Typical broiler setting: Low/450ºF/232ºC, Medium/500ºF/260ºC, and High/550ºF/288ºC. I use medium or high.
Preheat the oven to 425°F/218ºC with a rack placed in the middle and bake the salmon on parchment paper for 10-12 minutes.
Transfer to individual plates and serve immediately.
You can re-use kasudoko for up to 6 months. If it gets watery, I recommend discarding it. Make sure to refrigerate and reuse for salmon or another type of fish. I do not like to mix with meat. You can NEVER use this kasudoko to pickle vegetables or any food that you eat raw.
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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.
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