Hey what's going on guys, Pat here at All Day I Eat Like a Shark
where I share my Japanese cooking videos once a week showing you how to make Japanese food.
If you are wondering what we're going to be making today,
I have all of my ingredients ready to go and I have a very large bag of
kasu, this is also known as sake lees. These are the leftover goods from sake production.
It's a very useful
ingredient if you like to cook fish as well as meat or if you like to bake and I've even used this for ice cream.
So kasu ice cream, kasu bread, kasu cake,
katsu fish, kasuzuke is what we're gonna be making today.
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So kasuzuke, if you've never heard of it before is literally kasu and then stuck to something,
So it's get or skitter means to stick something or to season it in this case.
I have a about two pounds of black cod here, these are already filleted, easy to use.
Thank you, Whole Foods.
I have all of my ingredients ready to go that we're gonna be using for the marinade
so I have a cup of kasu, about a quarter cup of sake, 5 tablespoons of mirin,
a quarter cup of miso, red miso, quarter cup of water,
I have some salt which we're going to be using for the fish,
as well as 2 tablespoons of white sugar and 2 tablespoons of brown sugar.
So, that's gonna be our marinade.
What we're gonna do with the salt, is we're gonna salt the fish to get out any of the yucky, fishy
flavor and fishy odor,
that helps to also improve the texture
as well as the, it allows the marinade to
penetrate better.
So, it does several things, you can see I have all of my fillets here
and we're gonna let this sit salted for about thirty minutes and get this out a little bit moist
and so there's three fillets here, I'm actually going to cut these.
So,that they're a little bit smaller.
If you've never used black cod before it's a very delicious fish, it's very fatty.
It's similar to butter fish if you have butter fish.
And it's one of my favorite.
So, whatever seasoning that you're using such as the marinade for the that we're using today
will be very well absorbed by the fish and
you'll end up with a very good flavor.
Okay, so there's three pieces
So this is about a one and a half pounds like I mentioned, depending on how much fish you like
I usually do a pretty big batch at least two pounds per round and I freeze the rest because it freezes well
and
this is one of my favorite ways to prepare fish.
So my other favorite ways to prepare fish are just plain salt
shioyaki as well as misoyaki, which is a miso
marinade, very similar to this but miso flavor
obviously, you can use it for a salmon you can use it for mackerel as well as black cod.
Those are some of my favorites you can use it for yellowtail as well,
or buri in Japanese, that's what it's called.
So for these fish pieces that I'm cutting into you you want to you can do it any size that you want,
but I do medium pieces so about one serving for one person.
So this is about maybe three to four inches
wide by
maybe 2 to 3 inches long.
It's about one serving and the good thing about this marinade,
if I didn't mention it already is that you can use it at least twice.
I'd recommend using it no more than twice
especially if you're using it for fish the first time it's going to get a little bit fishy
after the second time you might notice it even with the
with the second time, so just keep that in mind if you're planning to use it.
So, what I'm going to do now is just salt both sides of the fillets
generously,
and this is a technique that you can apply to any fish recipe, gets out the fishy flavors
the odors and it improves the texture because it's drawing out moisture from the flesh
and you're going to replace it with the
the marinade which will be better absorbed since there's less moisture.
So, in general you want to use about one percent of the weight of
the fish in salt, so if you're doing like a kilo of fish
which is 2.2 pounds you wanna do one percent of a kilo which is 10 grams
since there's a thousand grams in a kilo.
So you want to do both sides as well since there's you know, the fishy flavors on both sides of the fish
it's not just one side,
and you can let this sit overnight in the fridge
or you can just do it for a thirty minutes to an hour
if you're in a rush, that's what we're gonna be doing today
and meanwhile, while this is going I'm just gonna go ahead and mix all the ingredients for the marinade
and once this is done
marinating with the salt, we're gonna go ahead and combine it all into this
Tupperware I have right here and we're gonna let everything sit for about three days.
So, this does take a little bit time, you need to wait at least three days up to five days
I wouldn't really recommend going beyond five days,
the flavor doesn't really get that much better at that point.
So if you're not gonna be cooking it right away
broiling it, I would recommend that you wipe off the excess marinade and then freeze the fish.
So question of the day, have you ever eaten or made kasuzuke before?
If you have let me know in the comments below,
we'd love to hear your experiences, it's not something that I've ever seen served in an American restaurant,
I have seen it in Japan in Japanese restaurants, especially if you go to like a fish,
fish restaurant.
They they usually they might have, it but they may not have it.
But yeah, so this is something that you're gonna have to make it home.
Most Japanese markets do sell some sort of kasu
I've seen you know, really large bags like the one that I have here,
this has probably lasted me about a year or so. So I need to get some more, this is a really big bag.
Some markets might sell a smaller bag, but you really don't need too much
like I said, we're using a pretty big amount. And so that's why we're using a cup of kasu today
and you can use it for many things. So you've never used it
It's one of those very, I guess I don't know if you'd really call it esoteric,
it's pretty common in Japan, but not so much in the US, I guess, maybe it's an acquired taste
maybe that's one of the reasons why it's not so popular or maybe just people don't know about it.
I don't know, we're gonna go ahead and combine everything in here.
So there's the five tablespoons of medium quarter cup of sake,
quarter cup of water,
and then, whoah! almost dropped that the sugar, I like to make a few modifications
sometimes, I'll use all white sugar
sometimes, I'll use all brown sugar for a little bit of a different flavor profile as well as
modify the type of miso that I'm using, so today we're doing red miso.
This is rice miso, kome miso which is made with rice.
You can also use barley miso which is made with barley a combination of the two or you can do
white miso, which is a sweeter miso, if I use white miso or saikyo miso for example
which is a little bit sweeter than the red miso, I might cut back cut back on the sugar a little bit
maybe like a half tablespoon to a tablespoon.
Just so that it's not too sweet because I don't really like my marinades that sweet.
So, what we're gonna do now, we're gonna use my immersion blender
and we're gonna blend everything together.
Let me get the miso there.
Alright,
so there's that and then we're just gonna make sure everything is incorporated
and it'll drop it in here and then we'll add the fish and then
all the hard work is done all work and all that we're gonna need to do next is broil the fish.
Go ahead and get this going.
If you don't have an immersion blender,
you can use a food processor or a regular blender, use a fork too - it's a little bit more work
obviously than using the immersion blender, but you want to make sure everything is well mixed together.
You don't want any chunks of sugar or chunks of miso, it's gonna mess with the flavor and
looks like I spilled some get that back in there and I'm gonna drop everything into this
plastic ware and this will be ready for our fish.
So, make sure to at least use it twice, use it for salmon that's easier to find than black cod.
I like to use my
marinades for it with fatty salmon, so like Copper River Salmon when that's in season
or King Salmon both of which are very fatty, as soon as this sits for about thirty minutes
we'll go ahead and drop it in there. Let it marinate for about three to five days
like I mentioned three days is the minimum, so don't take it up before then
otherwise, that's not gonna taste as good as it should, key point there.
Go ahead and drop in the kasu marinade that we make, Kasudoko is what it's called
which is the marinade, misodoko is the miso marinade if you're doing a misozuke.
So, gindara is black cod in Japanese and kasuzuke is what we're making today.
So, hope you guys give this chance and I will see you back in about half an hour
after this is done getting salted.
Ohisashiburi, long time no see, just kidding. You probably saw me a few seconds ago.
Thanks to the magic of video,
we fast-forwarded it in time about 30 minutes. Just going to go ahead and drop it all in here.
Some three days time, I think I would have grown a beard maybe,
maybe not.
I actually tried to grow a beard before but my facial hair is not dense enough unfortunately, so it's very
it's a very weak gene that I inherited their
facial hair wise.
Alright guys, so that's pretty much it.
Stick this in the fridge for three days and
get some kasuzuke in my diet. It's gonna be delicious, can't wait and I will see you then.
So, guys it's been about five days and my kasuzuke is just about done marinating.
What I'm gonna do now is prepare a
baking sheet with a wire rack. We're gonna put a little bit of cooking oil
you can also use mirin that'll help to prevent anything from sticking to the rack
and then we're gonna broil the fish for about
three to four minutes and if you're not using your rack
you may want to flip it over that way one side won't get all like moist and
soaked and
unpleasant in texture before you put any fish onto the grilling rack.
You want to make sure that you wipe off as much of the marinade as possible.
So use a spatula as well as a
as my finger and at this point if you're not gonna cook it, just freeze it and it'll
taste just as good after you thaw it, when you broil it at the time that you roil it.
Alright, so here's two meals for two people and then here's another two meals for
or one meal per person for two people, right here.
So and go ahead and stick these into the fridge and then that's gonna be pretty much it.
I'm gonna go ahead and check on my
broiling fish for in a minute, keep check on it right now. Not quite done yet few more minutes.
Alright guys, so I think my fish is just about done. We're gonna go ahead and take it out of the broiler.
Got a beautiful
brown on the edges in the corners just like you would want and
the bottom should be nicely cut cooked as well, so you go ahead and put this on plate.
That's a misoshiru here, miso soup.
There's one piece
and another piece.
Go ahead and set this little
Shiso leave there for some
color accents.
So, this is my kasuzuke with gindara, gindara kasuzuke or black cod
very fatty, very delicious, especially with kasu.
Like I mentioned you can use this for all kinds of different fish including salmon, or
Yellowtail, they are two of my favorites you can also use  akauo which is red perch another fatty fish.
Maybe even sea bass, if this is your first time broiling the fish,
some tips would be to watch it closely.
So, you don't burn it as you notice that there is a little bit of charring going on.
Ideally, you would have you know, just brown
but sometimes the marinade is left over and I'll just you know
it'll come right off, so it's no big deal.
Make sure to salt your fish ahead of time before you actually marinate it that helps to improve the texture,
it'll dehydrate the flesh a little bit.
Also it allowed the marinade to penetrate the fish better
so that you end up with a better flavor and it also helped to decrease the
fishy flavor and odor, so does multiple things there for you.
Yeah, all you need to do with this is some rice.
Some miso soup, like I have here maybe some vegetables.
I don't know when I'm gonna eat yet, but I'll figure that out.
That's my kasuzuke for you,
so,let me know if you have any questions or comments in the area below and question of the day,
have you ever tried using kasu or sake lays?
for your cooking baking or
sweets, let me know in the comments below as well
and it's gonna be pretty much it for today and thanks for watching.
I will see you in my next video.
See ya!
Mmm, this is so bomb, so bomb. I hate these little bones, there's always these little bones.
I don't know if you could see them or not. It's almost like a bone mow hawk in the fillet.
Even though they I got these filleted already and cleaned. It still has the bones in them
If you don't want the bones, you need to debone them with like a tweezer
It's a lot of work. So I never do it.
I don't know about you guys, but I don't.
Alright guys, see ya!
