Receita Solta

Crispy Sake-Kasuzuke Salmon with Chives and Yuzu: Japanese Essence

An excellent culinary project that delights demanding palates.

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Equipe Receita Solta

Crispy Sake-Kasuzuke Salmon with Chives and Yuzu: Japanese Essence
Prep Time30 min
Cook Time15 min
Servings4 servings
DifficultyMedium
Calories420 kcal

Resumo para quem tem pressa

"A noble technique of Japanese gastronomy in which salmon fillets with skin marinate for 24 hours in sake kasu paste (sake lees), mirin, soy sauce, and ginger. Golden until the skin is crispy and served with nira and yuzu zest."

Discover the art of Japanese cuisine with a succulent salmon, marinated in sake kasu and served with the vibrant freshness of chives and yuzu. A recipe to impress.

O Que Você Precisa Saber

- The fermented sake lees (sake kasu) penetrate the fish fibers, bringing a soft texture and unique umami notes. - Removing the excess paste before sealing is essential, as the fermented sugars burn quickly in the skillet. - Quickly sautéed nira and citrus yuzu zest cut through the natural unctuousness of the salmon meat.

Ingredients

Ingredients for Mastery

  • 4 units (approx. 180g each) Salmon fillets (with skin)
  • 200 g Sake Kasu (sake lees)
  • 2 tablespoons Cooking sake (mirin)
  • 1 tablespoon Brown sugar
  • 1 teaspoon Sea salt
  • 1 teaspoon Shoyu (soy sauce)
  • 1 teaspoon Grated ginger
  • 2 tablespoons Vegetable oil (neutral)
  • 1/2 cup Chopped Nira (Japanese chives)
  • 1 teaspoon Yuzu zest (or Sicilian lemon)
  • A gosto Freshly ground black pepper
  • A gosto Salt

Instructions

The Art of Flawless Execution

1

Start by preparing the marinade paste. In a bowl, combine the sake kasu, sake (mirin), brown sugar, sea salt, soy sauce, and grated ginger. Mix well until you get a homogeneous paste. Reserve for the next step.

2

Pat the salmon fillets very dry with paper towels. Spread a generous layer of the sake kasu paste over each side of the salmon fillets, ensuring they are completely covered. The short answer is: cover evenly.

3

Transfer the marinated fillets to an airtight container or wrap them individually in plastic wrap. Refrigerate for at least 24 hours and at most 48 hours. The most important tip is: marination is the soul of flavor.

4

Preheat the oven to 200°C. Before cooking, carefully remove the excess sake kasu from the fillets with a spatula or paper towel. Do not wash the fillets. Season lightly with salt and black pepper.

5

In a non-stick skillet that can go in the oven, heat the vegetable oil over medium-high heat. Place the salmon fillets skin side down. Brown for 3-4 minutes until the skin is crispy and golden. In simple terms: seal the skin well.

6

Turn the fillets and place the skillet directly into the preheated oven. Bake for 7-10 minutes, or until the salmon reaches the desired degree of doneness (internally at 50-55°C for medium).

7

Remove from the oven and let the fillets rest for a few minutes before serving. This helps to redistribute the juices, keeping the salmon juicier. Finish with chopped nira and fresh yuzu zest.

8

Serve immediately, accompanied by Japanese rice and fresh vegetables, if desired. Enjoy the complexity of flavors and the perfect texture of this Michelin-star-worthy dish, a true tribute to Japanese cuisine.

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Chef Tips

- Dry the fillets with paper towels and remove the paste just by scraping, without washing the fish with running water. - Start frying with the skin side down in a heavy skillet with hot oil to create the crispy crust. - Finish cooking in the oven at 200°C for only 6 to 8 minutes to keep the center of the salmon moist and pink.

Variations

- Apply the sake kasu marinade to firm white fish steaks like sea bass, swordfish, or fresh cod. - Brush a subtle layer of toasted sesame oil over the fish right as it comes out of the hot oven. - Sprinkle toasted black sesame seeds over the sautéed nira at the final assembly of the dish.

Substitutions

- Sake kasu can be replaced with sweet white miso (shiro miso) mixed with 2 tablespoons of dry sake. - Yuzu zest can be replaced by fine lemon zest combined with tangerine zest. - The nira (Japanese garlic chives) can be replaced by traditional green onions and 1 sliced garlic clove.

How to Store

Keep the roasted fillets in a sealed glass container in the refrigerator for up to 2 days. Reheat in a dry skillet over low heat, skin side down, for 3 minutes to restore crispiness.

Can You Freeze It?

Freeze the raw fillets wrapped in the sake kasu paste in a vacuum-sealed plastic bag for up to 60 days. To prepare, thaw in the refrigerator for 12 hours, remove excess, and bake normally.

What to Serve With

Harmonizes perfectly with steamed Japanese gohan rice, traditional miso soup, and cold junmai sake.

Frequently Asked Questions

What is sake kasu and where can I find it?

Sake kasu is the dense lees resulting from pressing fermented rice in artisanal sake production; is acquired fresh or pressed in grocery stores and emporiums of Japanese products.

Why did the salmon marinate for so long without cooking in the acidity?

Unlike citrus marinades with lemon that denature the protein, sake kasu has mild fermentation that softens the fibers enzymatically without curdling the fish meat.

How to prevent salmon skin from sticking to the pan?

Use a non-stick or well-heated iron skillet, grease with neutral oil, and press the fillet with a spatula for the first 20 seconds to prevent the skin from shrinking and peeling off.

Does the alcohol from the sake and lees evaporate during cooking?

Yes, the heat of the skillet and the minutes in the oven at 200°C evaporate all the residual alcohol content, leaving only the fruity aromas and the fermented umami flavor.

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