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Author Topic: Kasuzuke Lingcod  (Read 1036 times)

Offline dank

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Kasuzuke Lingcod
« on: December 05, 2016, 05:18:32 PM »
In October I had to go to Seattle, my home town, to pick up some of my stuff that had been at a friend's place. While I was there I went to Uwajimaya which is an excellent Japanese grocery store that everyone should visit when they are there. I certainly miss having it be my regular grocery spot.

I picked up some sake kasu, which is the lees (leavings of rice and yeast from sake production). This is the basis for a marinade that is usually used with sablefish and salmon.

My only problem once I brought it home was the part where ocean conditions had prohibited me from diving at all for weeks but I finally caught a good day and landed a lingcod so I was able to break out the kasu (fortunately its shelf life is lengthy).

The kasu is a thick paste so it gets thinned a bit with mirin and a little sake. Add salt and sugar and that's it. Spread it all around the filet and let it sit from one day to a week or so.

The fish will tighten up a bit as it pickles but will remain tender. Once it's ready, wipe off excess marinade and reserve for another use then grill the filet over a hot flame and serve over rice. The flavor is sweet, mild and a little boozy but if you don't like sake you may not enjoy this.

Good luck finding it!


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Offline dogpaddle

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Re: Kasuzuke Lingcod
« Reply #1 on: December 05, 2016, 06:23:28 PM »
Sounds good!
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