Kasu Cod – a delicious recipe with black cod, kosher salt, sake, brown sugar, water, salad. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Rinse the steaks and pat them dry.
2
Salt on both sides.
3
Using a fork or a food processor, mash the sake lees with sugar and water to make a thick paste.
4
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.
5
Repeat with the remaining two steaks, covering them with remaining paste.
6
Seal the bag and refrigerate for 24 hours.
7
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.
8
Garnish the steaks with pickled seaweed or toasted nori leaves, cut into julienne strips.
303
kcal
Calories
18
g
Fat
8
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 black cod (sablefish) steaks or other cod as available, 1/2 teaspoon kosher salt, 1 cup sake kasu (see notes), 2 1/4 tablespoons dark brown sugar, and more.
Yes, Kasu Cod falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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